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Our Favorite EASY Appetizer.. Vegan Ceviche

You won’t even miss the fish in this Ceviche De Verduras because of all the refreshingly exquisite flavors that will keep you coming back for seconds and thirds! This recipe is completely salt, oil, and sugar free while only using whole food plant based ingredients. This is the perfect appetizer to bring to parties, events, potlucks, and more!


This recipe is an updated version from our FIRST EVER cookbook, Well Your World Favorites! In our cookbook you will find over 45 whole food plant based and salt, oil, and sugar free recipes. We have added a wide array of recipes including starters (like this ceviche), salads, sides, sauces, soups, stews, suppers, and sweets! It is available in a physical or digital copy, perfect for those outside the US! Get your own copy here.

Well your world
Well your world

Before we begin this ceviche recipe, we are going to make some homemade tortilla chips. These chips are the perfect way to enjoy your ceviche. Take a stack of tortillas and cut it into triangles, lay flat on a cooling rack, mist with water, and sprinkle your favorite seaosning blend like Well Your World Chili Lime! Toss the tortillas in a preheated oven at 350°F until crisp and golden brown.


The first step to prepare this Ceviche De Verduras is to blanch the cauliflower! Chop the cauliflower into florets and add to a pot of boiling water. Keep the pot on high and allow the cauliflower to become slightly tender (about three to four minutes), then drain and set aside to cool. While the cauliflower cools, we can prepare the rest of the ingredients! Toss the can of drained and rinsed garbanzo beans into a large mixing bowl. Mash the beans slightly with a potato masher, not too much though! If you prefer you can leave the garbanzo beans whole instead.

Well your world
Well your world

Now let’s Get To Da Chopping! Begin by coring and dicing the roma tomatoes and adding to the bowl with the chickpeas. Dice up the red bell pepper, jalapeños, and red onion and toss them in the bowl.


Next up, we are going to be chopping up the radishes! The easiest way to do this is by slicing them into half moons and roughly chopping them all together at once. Add the chopped radishes to the bowl. Grab the cooled cauliflower and roughly chop it into smaller pieces, then add it to the bowl. If you opt to use green olives, slice them up and toss them in the bowl!

Well your world
Well your world

Hold on tight because we are going to flavor town! Grab the cilantro, chop it up, and throw it in the bowl with the rest of the ingredients! Toss in the garlic as well. Next, squeeze in the fresh lime juice. Lime juice is like the dressing for this recipe, so we want a healthy amount of it! Mix all the ingredients together.


Last but not least, dice up the avocado. Don’t add it to the bowl! Scoop the ceviche into a martini glass for maximum fanciness or any ordinary bowl. Top the ceviche with the diced avocado! For even more fanciness…add a lime wedge to the rim!

That is all for this delectably fresh Ceviche De Verduras! Enjoy this recipe with homemade tortilla chips with Well Your World Chili Lime, on tacos, in burrito bowls, on its own, and so much more! Don’t forget to get your copy of our cookbook Well Your World Favorites for even more amazing recipes like this!


We would love to see how you serve your ceviche! Be sure to tag us on Instagram or share a post in our Facebook Community!

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Well your world

Ceviche De Verduras

Best enjoyed with homemade tortilla chips!


Ingredients:

  • 1 head cauliflower
  • 1 can garbanzo beans, drained and rinsed
  • 5 roma tomatoes, cored and diced
  • 2 red bell peppers, diced small
  • 2 jalapeño peppers, diced small
  • 1 red onion, diced small
  • 5 radishes, diced small
  • ½ cup green olives, sliced (optional)
  • 4-5 garlic cloves, minced
  • 1 bunch cilantro, chopped
  • 5 limes, juiced
  • 1 avocado, diced
  • 4-5 baked tortillas, for chips

Instructions:

Bring a pot of water to a boil. Cut the cauliflower into florets and boil for a few minutes to blanch; they should be slightly tender but not soft. Drain and set the cauliflower aside to cool.

Add the garbanzo beans to a large bowl and mash a bit with a potato masher, but don’t over do it.

Cut the cauliflower into small pieces. Add all of the ingredients except for the avocado to the bowl. Stir everything together.

Serve in a fancy dish (think: martini glass!) and top with the avocado. Enjoy with fresh baked tortilla chips and lime wedges.


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