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Recipe: Ceviche Vegano

Ready in 15 minutes, our Vegano bowl is the perfect summer ceviche for those looking for something fish-free, but equally delicious.

Our Vegan ceviche packs the same amount of flavour as our traditional ceviche, just minus the fish or seafood. Instead, we're subbing in chickpeas marinated in our signature Leche de Tigre nestled among all our favourite garnishes.


  • 2 cups cooked rice or quinoa

  • 2 cups canned chickpeas, reserve liquid

  • 2 limes

  • half an avocado

  • bunch of coriander

  • 1/2 an Aji Amarillo, or red chili

  • 1 red onion, sliced

  • 1 big sweet potato

  • A handful of plantain chips - we love these

  • Salt and pepper to taste

  • Crispy fried onions


Serves 2 | Ready in 15 minutes

  1. Preheat your oven to 180ºC. Prepare an oven tray with parchment paper

  2. Peel and cut your sweet potato into chunks. Drizzle with some olive oil, season with salt and add it to your baking tray. Cook for 30 minutes or until soft and tender.

  3. Prep your marinade. Squeeze the two limes. Cut the chilis in half and then slice them horizontally. Add to a bowl along with your sliced onions. Add 2 tablespoons of your chickpea water. Season with a pinch of salt

  4. Add your chickpeas and let them marinade whilst your potatoes cook

  5. To assemble your ceviches, divide your rice or quinoa into two bowls. Begin to build each with a portion of sweet potatoes, some avocado, plantain chips and fried onions.

  6. Mix the chickpeas a final time before adding them to each bowl. Top them off with a few sprigs of coriander

Hot tip: Double up the quantities and take a bowl in the following day for lunch


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