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.
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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Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.
printable Vegan Artichoke Shiitake Ceviche recipe:
- 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
- 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.
dairy, egg, soy, and gluten free, vegan
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Amount 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.