Print Options:

Vegan Ceviche

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

 1 cup dry quinoa
 1 or 2 serrano chiles, seeded, small dice (optional)
 ½ medium white onion, diced
 ½ teaspoon salt
 1 cucumber, peeled, seeded, diced
 2 or 3 roma tomatoes, seeded and diced
 juice from 1 lime
 small bunch cilantro, rough chop
 3 Tablespoons Extra Virgin Olive Oil
 1 package of tostadas
 2 avocados
 Salt & Pepper to taste

Rinse the quinoa well in a strainer with cold water. (DO NOT skip this step, or quinoa will be bitter.) Place in a medium sized pot, add 2 cups of water or chicken stock, ½ teaspoon sal. Bring to boil, immediately reduce heat to low, cover pot and allow to simmer 10 to 15 minutes. Remove from heat and let sit at least 5 minutes. Drain off any excess liquid, put in bowl and refrigerate at least 2 hours or overnight.


Fluff the quinoa with a fork. Add ingredients listed from Serrano chiles to cilantro and toss till well combined. Drizzle on the 3 Tablespoons of Extra Virgin Olive Oil and season to taste.


Spoon on top of tostada, garnish with more cilantro and 3 slices of avocado, and serve.

Nutrition Facts

Serving Size 6 servings/12 appetizers approx