Vegan Pineapple Ceviche: A Tropical Twist on a Latin Classic
If you love Latin American cuisine, you've likely heard of ceviche, a traditional dish featuring raw fish marinated in citrus juice. But if you're vegan or prefer not to eat fish, you can savor the ceviche experience with a delightful pineapple twist.
Pineapple ceviche offers a refreshing and healthful departure from the traditional fish-based recipe. Pineapple boasts ample vitamin C for immune support and contains bromelain, an enzyme aiding digestion. This means that not only is pineapple ceviche delicious, but it's also good for you.
Recipe Author: Beautiful on Raw
Preparation Time: 20
• 1 small pineapple, peeled and diced
• ½ cup of fresh lime juice
• ½ purple onion, thinly sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 ripe avocado, diced
• ½ cup of fresh cilantro leaves, chopped
• 1 Tbsp of white vinegar
• a pinch of salt
• 2 Tbsp of olive oil
In a large bowl, combine diced pineapple, lime juice, purple onion, red and green bell peppers, and chopped cilantro. Allow the mixture to marinate in the fridge for 15-20 minutes.
After marinating, add diced avocado to the bowl and gently mix everything together.
In a small bowl, whisk together white vinegar, sea salt, and olive oil to create the dressing.
Pour the dressing over the pineapple mixture and toss everything until well combined.
Serve the ceviche chilled, garnished with additional cilantro leaves and lime wedges.
Enjoy this vegan pineapple ceviche as a light and refreshing appetizer or a healthy snack. It's perfect for summertime picnics or parties and is sure to please the crowd.
Recipe Type: Appetizer