Peruvian Inspiration - Vegan Ceviche

by Shaula Saldaña August 19, 2019

Fresh and Delicious Vegan Ceviche

Ceviche is definitely one of my favorite dishes for summer, and all year long actually.

I am sure it will also turn into one of our favorites food once you get a taste of this incredibly easy recipe. The best part of it? This ceviche is 100% vegan!

Keep reading if you want to discover this quick, easy, delicious and fresh recipe that will directly take you to Peru!

Serving size: 2 people

Preparation time: 15 minutes + 30 minutes to reserve


  • 1 cup of cooked lentils, drained
  • ½ cup of fresh mango, finely diced
  • 2 tomatoes, finely diced
  • ½ of an avocado
  • ¼ cup of diced red onion
  • ½ cucumber, cubed
  • The juice of 2 lemons
  • 2 tablespoons of apple vinegar
  • 1 tablespoon of olive oil
  • 2 tablespoons of low sodium soy sauce or tamari sauce
  • A thumb of ginger, peeled and grated 
  • Cilantro to taste


  1. Drain your lentils and reserve
  2. Cut all of your veggies: the mango, tomatoes, avocado, onion, and cucumber.
  3. Prepare your dressing: in a bowl, mix the lemon juice, the soy sauce or tamari, apple vinegar, olive oil, and the ginger. Mix well.
  4. In a large bowl, place all of the ingredients and stir until well combined. Add your dressing and mix again. Taste and adjust seasonings to your liking.
  5. Remember that flavors will blend together over time. Once prepared, refrigerate for 30 minutes and then serve with tostadas or crackers and guacamole!

 Vegan Ceviche

You can serve this dish as a starter. Double the quantity if you will prepare it as a main dish.

I hope you liked this delicious Peruvian inspired recipe. Tell us what you think in the comments below! 
If you're looking for more vegan recipes to prepare, check our Birdman blog and discover a bunch of other blog posts about food, nutrition, health, and fitness workouts.


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Shaula Saldaña
Shaula Saldaña


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