Vegan Ceviche

Pura Vida, Costa Rica!

We’re so excited to share with you that we’ve just launched our newest 10 Weeks to Vegan program for Latin America, Semanario Vegano Costa Rica! With the support of local activists, it has been possible to create a culturally relevant program that will provide support to those who want to give veganism a try. Here is a vegan take on a traditional fish-based dish!

The original version of this is made with soursop, which is native to tropical areas of the Americas. Since it is difficult to find in the United States, we have substituted oyster mushrooms. Let us know what you think!


  • 250 grams of chipped oyster mushrooms (approx 2-1/2 cups)
  • 1 pepper
  • 1 medium white onion
  • 1 medium purple onion
  • A handful of cilantro (coriander)
  • The juice of 5-6 limes
  • Salt and pepper to taste
  • 1 teaspoon of olive oil
  • Avocado, chili pepper, and crackers


Start by slicing the mushrooms in a shape that you like, finely chop the onions, and the sweet pepper, dice the cilantro and place everything in a bowl. Add the olive oil, salt, and pepper to taste and mix well. Squeeze the juice of 5-6 limes—it should be enough to cover part of the ingredients. Make sure everything is well mixed and let the ceviche bowl sit in the fridge for at least 30 minutes, this will intensify the flavor. Once you’re ready to eat it, add avocado on top and eat it with crackers.


You can also change the base of this recipe with chickpeas, hearts of palm (palmitos), cauliflower, or texturized vegetable protein (TVP). If you miss the taste of seafood, try adding chopped seaweed, you’ll notice that this will make a huge difference!