Vegan Citrus Ceviche

Can I just say that I LOVE ceviche?! I absolutely adore having a nice helping of tangy citrus, with the freshness of seafood and a hint of sweetness, piled on top of crispy tortilla chips. Paired with a refreshing Kombucha Mojito of course! Since I decided to work on creating more meat and dairy-free alternatives for some of my favorite Summer dishes, I just had to share my recipe for Vegan Ceviche that I recently came up with. It gives you all of the same flavor and texture components, minus the actual seafood. So let’s dive into what makes this recipe a new favorite for Summer entertaining.

(This post is sponsored by Filippo Berio. Thank you for supporting the brands that keeps us creating.)

I know you’re probably wondering how do I mimic that seafood texture. The secret is Hearts of Palm! Yes, they provide the look and the texture that is similar to squid or thinly sliced shrimp. I know it sounds crazy, but just go with it and you will see just what I’m talking about.

The ingredient that brings everything together is the Filippo Berio Robusto Extra Virgin Olive Oil. Its bold notes and pepper finish is perfect to balance out the citrus. After mixing it up really well, just add the ceviche to an empty avocado shell and drizzle with Filippo Berio Classic Balsamic Vinegar Glaze. This 100% Italian Glaze is the perfect way to top it off!

How to serve the best Vegan Mango Citrus Ceviche

Serve in the empty avocado shells from the avocados needed for the recipe.
This dish is fun to make at the table in front of your guests. Just make sure that the ingredients chill for about 45 before you bring them table side to combine.
When chilling, make sure the cover is air tight so that the avocado does not brown.
Give an option of tortilla chips for dipping.