Peruvian-Inspired Vegan Ceviche

By Michelle Chua

One of the joys of our Yoga adventure in Peru last June was getting to taste the delicious vegan cuisine of Cusco, Sacred Valley and near Machu Picchu.  Inspired by Peruvian flavors, here's my version of vegan ceviche.  

​To optimize the nutritional values of these plant ingredients, aim for organic!  Also, remember to let your senses, like taste, smell, touch and sight guide you in adjusting the proportions as you go.  I often don't measure when I'm cooking, but instead try to practice mindfulness as I choose flavor amounts and textures that make for an enjoyable edible experience.

Ingredients (Serves about 5-7 hungry people):

• 1 can of hearts of palm
• a red onion
• 4 limes
• Braggs Aminos
• 2 Persian cucumbers
• 2 small/medium tomatoes
• chopped cilantro 
• black pepper
• optional: Peruvian spice mix (photo below)
• 2 small avocados
• 1/2 green bell pepper
• optional for spicy: a jalapeno
• optional for edible art: edible-grade marigolds
• Peruvian corn nuts, "Incan Corn Snacks" (from Trader Joe's)
• ​Peruvian Plantain chips (from Trader Joe's)

Steps:

1. Dice the whole red onion and let marinate in the juice of 1 whole lime.
2. Chop the hearts of palm into coin-shaped "fish"
3. Dice the rest of the produce, except for the flowers and add to the bowl of marinating onions.
4. Add a tablespoon at a time of Braggs Aminos, stir and taste to choose how savory you prefer the dish.  I used 3 tablespoons.
5. Grind black pepper to taste.
6. Sprinkle Peruvian spice to taste.
7. Add the juice of more limes to taste.
8. Just before serving, top with edible marigolds.  I chose to have the flowers just for the eyes's enjoyment and didn't prefer their taste added to the ceviche.
9. Dip some plantain chips into the ceviche and taste, or sprinkle the corn nuts over your bowl of ceviche to add the taste and crunch. 

As we learned on our Peru Retreat, the Inkas were very spiritually connected to Pachamama (Mother Earth) and would make gratitude offerings to her throughout their day, sometimes in the form of a simple prayer.  Remember to pause before you devour this nourishment and find a personally meaningful way to offer gratitude for your ability to enjoy it.

Feel free to leave a comment below and share any feedback or fun tweeks you made to this recipe!

Check out this Kitchari-inspired Vegan Soup recipe!