Vegan Pineapple Ceviche with Citrus

If you’re looking for a fresh and zesty dish, bursting with tropical flavours that’ll tickle your taste buds look no further than our Vegan Pineapple Ceviche with Citrus. A vibrant and satisfying salad that captures the essence of summer in every bite. A dish that’s not only delicious but also completely vegan!

Ceviche traditionally relies on raw seafood, marinated in tangy citrus juices. But today, we’re taking a plant-based twist on this classic turning it into a mouthwatering medley of fresh fruits and vegetables. This vegan version brings together the sweet tang of pineapple, the crisp crunch of golden beetroot, radish & cucumber, and the zing of citrus for a delightful concoction.

While crafting this vegan ceviche is relatively simple, be prepared for a bit of prep work. You’ll need a chopping board, a sharp knife, and a serving platter. The effort you put into preparing the produce will pay off in the incredible flavours of the final dish. So, pour yourself a drink, put on some music, and let the process be a part of the enjoyment.

Whether you’re planning a summer party, a casual gathering, or just a delightful weeknight dinner, this vegan ceviche has you covered. It pairs wonderfully with tortilla chips or can be elegantly served in lettuce cups for a lighter twist. Give it a try, and please share your feedback – I’d love to hear how it turns out for you. Enjoy!

What is Ceviche?

Ceviche is a popular Latin American dish known for its refreshing and zesty flavours. It typically consists of raw seafood, such as fish or shrimp, that is marinated and “cooked” in citrus juices, primarily lime or lemon juice. The acid in the citrus juice causes a chemical reaction in the proteins of the seafood, effectively “cooking” it without using heat. This process gives ceviche its characteristic texture and flavour.

In addition to the seafood, ceviche is often mixed with various ingredients like diced onions, tomatoes, coriander, and sometimes chilli peppers, which add a spicy kick. The result is a tangy, slightly spicy, and incredibly flavourful dish that is usually served chilled. Ceviche is a popular appetiser or snack in many Latin American countries, including Peru, Mexico, Ecuador, and Colombia, each with its own regional variations and ingredients.

However, in this vegan version, we’re replacing the seafood with a delightful medley of fresh fruits and veggies.

Why This Vegan Pineapple Ceviche with Citrus Recipe works?

1. Freshness: The recipe emphasises using the freshest produce available, enhancing the overall taste and quality of the ceviche. This commitment to fresh ingredients contributes to its success.
2. Balanced Ingredients: It combines a well-balanced array of ingredients, including onions, radish, beetroot, pineapple, cucumber, and optional herbs like mint and coriander. This creates a harmonious blend of flavours and textures.
3. Citrus Component: The use of citrus juice (typically lime & lemon) adds the signature tangy and zesty flavour profile that defines ceviche, effectively “cooking” the pineapple and infusing them with bright and refreshing notes.
4. Versatility: This vegan ceviche can be served in various ways, making it suitable for different occasions, whether as a salad, an appetiser with tortilla chips, or in lettuce cups.

What’s in This Vegan Pineapple Ceviche with Citrus Recipe

The secret to creating the best vegan ceviche lies in prioritising high-quality ingredients. Since you’ll be enjoying each ingredient as is, the quality of your choices will directly impact the final taste and experience. Here’s a breakdown of the key ingredients you’ll need:

• Pineapple: Opt for the ripest, sweetest pineapple you can find. Its natural sweetness will balance the flavours in the ceviche.
• Golden Beetroot: Seek out fresh, tender golden beetroot. Its subtle earthy sweetness and vibrant colour will enhance the overall presentation and taste.
• Cucumber: Add a refreshing crunch in every bite. Persian cucumber work the best but you can also use English cucumbers. Removing any excess moisture from the cucumbers can also improve the final texture of the ceviche.
• Radish: Look for firm, vibrant radishes. Their peppery kick and crisp texture add a delightful contrast to the other ingredients.
• Onions: Red onions are ideal for this recipe. They provide a sweeter crunch and a radiant pop of purple colour. Soak the onions in boiling water for 30 seconds, drain and then mix with the marinade to reduce their sharpness.
• Herbs: Fresh herbs, such as mint and coriander (cilantro), are optional but can elevate the flavour. Use them to add a burst of freshness and aroma to the dish.

For the Ceviche Marinade

• Lime & lemon juice
• Orange juice
• Apple juice
• Celery juice
• Habanero sauce
• Yuzu juice
• Honey or Maple syrup
• Salt & pepper
• Red onions

By selecting the best-quality ingredients and paying attention to their freshness and ripeness, you’ll create a vegan ceviche that is not only visually appealing but also bursting with vibrant, balanced flavours. The secret truly lies in the ingredients you choose.

How to Make Vegan Pineapple Ceviche with Citrus (Step-by-Step)

Preparing the Fruits and Veggies

• Cutting the Pineapple: Using a sharp chef’s knife, cut and remove both the crown and the bottom of the pineapple. Place the pineapple flat side down on a cutting board. Starting from the top, place the knife into a piece of the pineapple flesh right next to the skin. Rotate the pineapple and repeat this around the entire circumference until all of the skin is removed. With the pineapple still flat side down, cut the pineapple in half. Cut each half down the middle lengthwise again to get 4 wedges of pineapple. Locate the core in each wedge and cut it at an angle about 1 inch into the pineapple. Cut the pineapple into thin wedges.
• Prepare the Beetroot, Cucumber, Radish: Thinly slice the golden beetroot, half the cucumbers lengthways and de-seed and finely slice them. With a help of a mandolin slice the radishes.
• Finley chopped onions: chop the onions and pour boiling water on them, soak for 30 seconds. Drain and keep aside.

Making The Marinade

• Prepare the Citrus Juices: Squeeze the juice from the limes, lemon, and oranges. Juice the Granny Smith apple and celery stalk in a juicer, de-foam and add to the lime and lemon juice. Add habanero sauce, yuzu, onions, salt and pepper. Keep aside.

NOTE: There are many habanero sauce available, so the heat of your marinade will depend on the heat of the sauce you use, so always add a little and keep tasting and adjust to your liking.

Assemble

• Arrange on a serving platter: Arrange all the prepare fruit and veggies on a serving platter or in a mixing bowl. Pour the citrus juice mixture over them. Making sure all the vegetables are well-coated. The citrus juices will “cook” the vegetables and infuse them with flavor. Allow this mixture to marinate for about 10-15 minutes.
• Chill and Serve: serve immediately. (Don’t let the veggies sit in the mix for too long they will become soggy)
• Serve: Serve it as a salad or with tortilla chips for a satisfying crunch or spoon it into lettuce cups for a lighter option.

Helpful Tips and Tricks to Make the Best Vegan Pineapple Ceviche Salad

1. Use High-Quality Ingredients: Since you’ll be eating the ingredients in their raw form, it’s essential to use fresh, high-quality produce. Look for ripe and flavourful fruits and vegetables.
2. Beetroot: I like to use raw beetroot in this salad, but if you are not a fan please feel free to par-boil it.
3. Marinating Time: Allow the ingredients to marinate in the citrus juice for at least 10-15 minutes. This marinating process “cooks” the vegetables and infuses them with flavour.
4. Balanced Flavors: Adjust the sweetness, acidity, and spiciness to your liking. You can add a touch of agave nectar or maple syrup for sweetness, more citrus juice for acidity, and finely chopped chilli peppers for heat.
5. Herbs and Seasonings: Fresh herbs like mint, coriander (cilantro), or parsley can elevate the flavour. Don’t forget to season with salt and pepper to enhance the taste.

More Salad Recipe that you Might Like:

1. Fresh Fenugreek Salad with Mango
2. Quinoa and Marinated Beet Salad with Classic Vinaigrette
3. Papaya Salad with Mustard Dressing

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Vegan Citrus Ceviche with Pineapple

Serves: 4 Prep Time: 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

• 350g pineapple flesh 
• 2 small golden beetroot, peeled and finely sliced
• 100g radish, finely sliced
• ½ cucumber , de-seeded and finely sliced
• handful coriander and mint leaves

For the Ceviche Marinade

• 70ml orange juice
• 50ml granny smith apple juice
• 10ml celery juice
• 2 tbsp lemon juice
• 1 tbsp lime juice
• 1 tbsp yuzu 
• ½ tsp light tamari sauce 
• ½ to 1 tsp habanero sauce, (depending on the heat)
• ½ tsp honey, (optional)
• salt and pepper to taste

method

Cutting the Pineapple 

1. Using a sharp chef’s knife, cut and remove both the crown and the bottom of the pineapple. Place the pineapple flat side down on a cutting board. Starting from the top, place the knife into a piece of the pineapple flesh right next to the skin. Rotate the pineapple and repeat this around the entire circumference until all of the skin is removed. Use a paring knife to cut out any remaining dark spots or remnants of the skin. 
2. With the pineapple still flat side down, cut the pineapple in half. Cut each half down the middle lengthwise again to get 4 wedges of pineapple. Locate the core in each wedge and cut it at an angle about 1 inch into the pineapple. Cut the pineapple into thin wedges. 

Prepare the Salad

1. Prepare the Beetroot, Cucumber, Radish: Peel the beetroots and with the help of a mandolin slice them thinly.  Half the cucumbers lengthways and de-seed  finely slice them and keep in ice cold water. With a help of a mandolin slice the radishes and keep in ice cold water. 
2. Finley chop the onions and pour boiling water on them, soak for 30 seconds. Drain and keep aside.

Make the Marinade

1. Squeeze the juice from the limes, lemon, and oranges.
2. Juice the Granny Smith apple and celery stalk in a juicer, de-foam and add to the citrus mix.
3. Now add the habanero sauce, yuzu, prepared onions, tamari, honey, salt and pepper. Whisk well, taste and adjust the seasoning to your taste. The amount of heat the dressing has depends on your habanero sauce.  

Assemble

1. Fan out the pineapple and beetroot slices, top with cucumber and radish. Now pour the marinade on top of the arranged fruits and veggies. 
2. Scatter over the mint and coriander,  taste and check the seasoning and let it sit for 10-15 minutes. Serve 

 

Did You Make This Recipe?

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