Vegan Ceviche (quinoa Avocado) Recipe

Cook the quinoa

Rinse the quinoa in a fine mesh sieve under cold running water for about 30 seconds to remove saponins. Drain well. In a small saucepan combine rinsed quinoa, 2 cups water and 1 tsp sea salt. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread on a baking sheet to cool quickly to room temperature (about 10–15 minutes).

While the quinoa cooks and cools, prepare the vegetables. Core and seed the tomatoes if desired and dice small; finely dice the red onion (soak diced onion in a bowl of cold water for 5 minutes then drain if you prefer less bite); peel, seed and small-dice the cucumber; remove seeds and finely dice the red bell pepper. Mince the jalapeño (remove seeds for less heat) and chop the cilantro. Combine all these ingredients in a large mixing bowl.

Make the dressing

In a small bowl whisk together 6 tbsp fresh lime juice, 1 tbsp lemon juice (optional), 2 tbsp olive oil, 1 tsp maple syrup if using, 1/4 tsp ground cumin, 1/4 tsp black pepper and 1/2 tsp sea salt. Taste and adjust acidity or sweetness—add more lime if you want brighter flavor or a pinch more salt as needed.

Pour about two-thirds of the dressing over the cooled quinoa and toss gently to coat. This seasons the quinoa base so the ceviche isn’t dry.

Add the dressed quinoa to the bowl with the prepared vegetable mix. Add the corn kernels, rinsed black beans (if using) and sliced green onions. Gently fold everything together until evenly combined.

Just before serving, gently fold in the diced avocados and the remaining dressing (or drizzle on top). Taste and adjust seasoning with additional lime juice and salt if needed.

Let the ceviche rest refrigerated for at least 10–15 minutes to allow flavors to meld (up to 1 hour). Do not rest much longer with avocado mixed in, as it will darken; alternatively, reserve avocado to add just before serving.

Serve chilled or at room temperature with tortilla chips or on tostadas. Garnish with extra cilantro and lime wedges if desired.