Vegan Ceviche
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegan take on ceviche with chickpeas 'cooked' in lime and citrus juice, mixed with tomato, olives, cilantro, and jalapeño. Spicy, refreshing, and addictive—perfect for parties with chips or tostadas, or eaten straight from the spoon.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup freshly squeezed lime juice ((about 3-4 limes))
- 1/4 cup freshly squeezed orange juice ((about 1 medium orange))
- 1 tablespoon white miso paste
- 1 (14 ounce or 400 ml) can chickpeas, (drained and rinsed)
- 1 1/2 cups seeded and diced Roma tomatoes
- 1/2 cup pimento-stuffed green olives, (halved)
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, (seeded and finely chopped)
- 1 medium avocado, (diced)
- Salt to taste
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 434mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 46mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.