Vegan Artichoke Shiitake Ceviche – a unique plant based version of a classic – crisp, fresh, and so flavorful! a great addition to any summer menu!
recipe originally published August 6, 2012
Vegan Artichoke Shiitake Ceviche
We had a very warm weekend here in Portland. Our friends had a get together on Saturday, and before the grill was even turned on it read 95 degrees. At like, 6pm. Whew. They have a kiddie pool though, and as we watched the kids splash and play and jump on the trampoline until dusk, it did cool off.
Sunday we grilled at our place, and our grill read 100 degrees prior to starting it up. Hot days require cool eats, at least for me. I had a perfect reason to make my vegan ceviche.
and open a bottle of crisp white wine.
Meatless Monday
My friend Heather came up with a fun spin on Meatless Mondays – Meatless Mondays from A to Z. Each week we will create a meatless dish and we work our way through the alphabet. Some of us suggested it would be fun if we all used the same alphabetical ingredient.
Today begins the inaugural week, and we are kicking it off with A, Artichokes.
I made a new version of my ceviche. Artichoke hearts have the consistency of a traditional seafood component, and the arame (hey, another A ingredient!) is a sea vegetable which brings that savory sea flavor.
Jason actually described this dish as having umame. This is tangy and light, colorful and flavorful – we served it over crisp corn tortillas, tostada style.
Do you like artichokes? What would you make?
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printable Vegan Artichoke Shiitake Ceviche recipe:
Vegan Artichoke Shiitake Ceviche
Vegan Artichoke Shiitake Ceviche - a unique plant based version of a classic - crisp, fresh, and so flavorful! a great addition to any summer menu!
Ingredients
- 1 (12 ounce) jar marinated artichoke hearts, chopped
- 1/2 head cauliflower, chopped
- 1 jalapeno pepper, seeds removed, diced
- 1/2 pint shiitake mushrooms, diced
- 1 avocado, diced
- 1/2 cup raw cashews, chopped fine
- 1/3 red onion, diced
- 1/4 – 1/3 cup arame
- juice of 1 grapefruit
Instructions
- Chop all ingredients (except arame and grapefruit) in uniform size (a small dice), combine in bowl.
- Add arame and grapefruit juice, toss to combine.
- Cover and store in refrigerator to marinate, one hour.
- Serve with tortilla chips, crisp lettuce leaves or small corn tortillas.
Notes
dairy, egg, soy, and gluten free, vegan
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 162 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 11g Fiber: 3g Sugar: 3g Protein: 5g
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Amanda says
This sounds wonderful! We are not vegan, but have friends who are. This will go perfectly into the menu for one of our beach get togethers with them
Allison says
amazing flavors!! we loved this dinner, thankyou betty!
spabettie says
so happy you liked it Allison!
Kara says
I had to search for the arama but I did it LOL. Crazy how it gives a seafood taste, this is an excellent recipe thanks!
Fran says
this is delicious, it was our dinner tonight and even the kids (the bigger one’s) liked it. please give more arame recipes now I have a whole bag of that stuff LOL!!
spabettie says
okay, Fran! I have two more recipes coming soon with arame! so happy you are liking it too, and that some of the kids are! 😉
Rob says
looks very good!
Beeb Ashcroft says
You’re not kidding that it was warm! Only 85 here in Seaside and I thought I was going to melt! LOL.
spabettie says
oooh, wow, 85 in Seaside is warm too! stay cool, girl!
Ashley F. says
Delish! I’m on a big artichoke kick right now so I’ll have to give this a try!
spabettie says
oh Ashley please do! you will love it, I think!
Sarah @ The Smart Kitchen says
This looks amazing! I’ve made ‘ceviche’ with hearts of palm before, but I don’t know why I didn’t think to include artichoke hearts as their textures are so similar.
Also, mine had no ‘sea’ flavor at all. But I was actually OK with that.
[I’m pretty sure I should have just called it ‘citrus glazed chopped salad’ rather than ceviche…]
Nichole says
shiitake – you watch your language:)
This looks downright fancy schmancy.
spabettie says
heeee. I am always careful when spelling that word…
Baker Street says
Fantastic idea! Can’t wait to see you power through the series! A glass of white is perfectly paired with your dish!
spabettie says
thank you!! this will be a fun series for sure. perhaps my own spin would be always pairing it with wine?? 😉
Amy Tong says
I love ceviche and this is such a clever and unique take on this classic. I love the fact that it’s vegan and healthy so everyone can enjoy it. 🙂
spabettie says
thank you Amy! I was happy with how this turned out, tangy and fresh.
Caralyn @ glutenfreehappytummy says
oh white wine, how i love thee:) and yum that looks delicious! i love artichokes!
Geanna says
How fun! I’m not sure I’ll be making this any time soon, but I do love the idea of a-z cooking; it’s a great way to try ingredients that you wouldn’t otherwise be exposed to. I look forward to seeing what you come up with next.
spabettie says
you should join in the A-Z, Geanna! I don’t know if you are familiar with Heather or any of the others who have participated, but they are a fun group! 🙂