Vegan Peruvian Ceviche

Ceviche Peruano is a citrus-infused raw seafood dish popularised in Peru, but found in many coastal areas of Latin America such as Ecuador, Chile, Mexico, and Colombia.

I wanted to Veganise the dish having already made a less authentic, but totally delicious Tropical Ceviche (see separate post Lentil, Mango & Avocado Ceviche ). 

But what to use instead of fish or prawns?  Many recipes use mushrooms or palm hearts (& I’m guessing jackfruit would work equally well). However, I wanted to retain a high protein content for the dish, so I chose Tofu.

The tofu was broken/chopped into small prawn/fish like pieces (plus I made a prawn-like shape for decoration) & marinated them in lime juice, salt, pepper & broken up pieces of Nori sheet. Once marinated, I drained it & removed any Nori pieces & set aside.


  • Small block of firm tofu flaked
  • 1 tbs lemon juice
  • 1 tbs lime juice
  • Seasoning
  • 1 broken up Nori sheet
  • 1 small Red onion chopped finely
  • 1/2 medium sized Green Pepper chopped finely
  • 1-2 small Red Chillies depending on heat
  • Small sized bunch fresh Cilantro
  • 5 springs of Mint
  • Extra seasoning to taste
  • Optional – I also added finely chopped cucumber for extra texture & flavour
  • For accompaniment (optional)
  • 1/2 medium sweet potato
  • 1/2 cup sweetcorn
  • Tortilla chips


1. Marinate tofu

2. Chop remaining ingredients finely & mix together in bowl

3. Add marinated & drained tofu

4. Add extra seasoning & a little more lemon juice/marinade as needed

4. Serve in a glass & add garnish. I also made a fake prawn by shaping tofu & them colouring with tomato & beetroot juice.

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