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Peruvian-Style Vegan Ceviche

Chef Rama
  • Serves: 4-6
  • Preparation: 20
  • Cooking: 10
  • Ready: 30

A meat free take on a popular Peruvian dish, this ceviche uses a combination of interesting flavours and textures.


  • 150 g oyster mushrooms or seitan
  • 3 hot chilli peppers
  • 6-7 lemons (1 lb), juiced
  • 2 onions, julienned
  • ginger, to taste
  • garlic, to taste
  • white pepper
  • celery
  • nori or seaweed, to taste
  • coriander/cilantro, to taste
  • 2 sweet potatoes (¼ lb)
  • 2 fresh corn cobs (¼ lb), boiled (save the water – our secret!)
  • ¼ cup (60 ml) soy milk


To make the ceviche base

Blend the hot chilli peppers, ginger, ¼ teaspoon garlic (or to taste), a little nori and some celery to form the base.

To make the tiger milk (ceviche juice)

In a bowl, combine the base with the lemon juice, salt, pepper, the corn water and a little sugar and soy milk.

For the final preparation

Add the oyster mushrooms to the bowl as well as some celery, chopped cilantro and some nori or seaweed. Allow the mixture to sit for about 15 minutes.

To serve

Serve with the onion, sweet potato and corn.


Additonal notes

Recipe courtesy of Chef Rama

More delicious meat free recipes can be found at

Follow Chef Rama on Twitter: @ChefRama

“Ceviche is a very popular dish in Peru and other place in the world. Everybody loves this and we are proud to serve it in our restaurant.”


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