Ingredients
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For the 'fish' cake:
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2 medium sweet potatoes (about 200g), peeled and cubed
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1/2 cup unsweetened plant milk (such as soya, almond, oat, or cashew)
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1 tsp apple cider vinegar
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1 tbsp maple syrup
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1 tbsp lime juice
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1 tsp chili powder (optional)
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Salt and pepper, to taste
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For the coconut-lime dressing:
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1/2 cup unsweetened plant milk (such as soya, almond, oat, or cashew)
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1/4 cup lightly packed fresh cilantro leaves
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1/4 cup shredded raw coconut flakes
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1 clove garlic, minced
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Juice of 1 lime
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1 tbsp maple syrup
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1 tsp chili powder (optional)
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Salt and pepper, to taste
Directions
Sub_title: Budget-Friendly, Gluten-Free, Kid-Friendly, Low-Carb, Raw, Seasonal, Soy-Free, Spicy, Whole Foods Plant-Based, Zero Waste
Description: This delicious vegan ceviche recipe combines fresh, seasonal ingredients to create a healthier twist on the traditional dish. With just a few simple steps and no cooking required, you can enjoy all the flavors of Peru in no time!
Ingredients:
For the ‘fish’ cake:
2 medium sweet potatoes (about 200g), peeled and cubed
1/2 cup unsweetened plant milk (such as soya, almond, oat, or cashew)
1 tsp apple cider vinegar
1 tbsp maple syrup
1 tbsp lime juice
1 tsp chili powder (optional)
Salt and pepper, to taste
For the coconut-lime dressing:
1/2 cup unsweetened plant milk (such as soya, almond, oat, or cashew)
1/4 cup lightly packed fresh cilantro leaves
1/4 cup shredded raw coconut flakes
1 clove garlic, minced
Juice of 1 lime
1 tbsp maple syrup
1 tsp chili powder (optional)
Salt and pepper, to taste
Instructions:
Step 1: Prepare the ‘fish’ cake: In a large bowl, combine the cubed sweet potato, plant milk, vinegar, maple syrup, lime juice, chili powder (if using), and salt and pepper to taste. Mash everything together until smooth and well combined. Transfer the mixture to a separate bowl and set aside.
Step 2: Make the coconut-lime dressing: In a high-speed blender or food processor, combine the plant milk, cilantro, coconut flakes, garlic, lime juice, maple syrup, chili powder (if using), and salt and pepper to taste. Blend until smooth and creamy. Set aside.
Step 3: Assemble the ceviche: Divide the ‘fish’ cake mixture among four serving bowls. Top each serving with about 1/4 cup of the coconut-lime dressing. Garnish with additional chopped cilantro, if desired. Serve immediately.
Difficulty level: Easy
Serves: 4
Nutrition Facts per serving (without dressing): Calories: 192 Fat: 4g Carbs: 36g Protein: 5g
Total Time Needed: 10 minutes prep + 10 minutes refrigeration
Steps
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1
Done
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Step 1: Prepare the 'fish' cake: In a large bowl, combine the cubed sweet potato, plant milk, vinegar, maple syrup, lime juice, chili powder (if using), and salt and pepper to taste. Mash everything together until smooth and well combined. Transfer the mixture to a separate bowl and set aside. |
|
2
Done
|
Step 2: Make the coconut-lime dressing: In a high-speed blender or food processor, combine the plant milk, cilantro, coconut flakes, garlic, lime juice, maple syrup, chili powder (if using), and salt and pepper to taste. Blend until smooth and creamy. Set aside. |
|
3
Done
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Step 3: Assemble the ceviche: Divide the 'fish' cake mixture among four serving bowls. Top each serving with about 1/4 cup of the coconut-lime dressing. Garnish with additional chopped cilantro, if desired. Serve immediately. |
