Mexican Ceviche

Mexican Ceviche

Thanks to Silvia Jacobs for sharing her raw recipe for Mexican Ceviche!  Note: if you get raw crackers or make them in your food dehydrator, the entire recipe will be raw!

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Mexican Ceviche

Prep Time15 mins
Cook Time15 mins
Servings: 5
Shared by: Silvia Jacobs


  • 1 cup tomato juice
  • 1/2 cup tomatoes no seeds
  • 1 serrano or jalapeño pepper finely chopped optional
  • 1/4 onion finely chopped
  • Juice of 1/2 lemon
  • 1/4 cup chopped cilantro
  • 1/4 cup cucumber chopped no seeds
  • 1/2 chopped avocado
  • 1 cup chopped mushrooms raw or cooked
  • Salt to taste or 1Tablespoon liquid aminos


  • Mix all ingredients and chill. Serve over corn tostadas or with corn chips. It is better if prepared the day before.
  • Note: To avoid the chips/ tostadas getting soggy, spoon the ceviche over the tostadas or corn chips right before serving.

Hope you enjoy this easy vegan recipe!

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