Vegan "ceviche" tacos

Serves 2  |  15min  |  Easy

If you're like us you love tacos. If you're even more like us, after becoming vegetarian you've been endlessly searching for that one taco recipe that is simple, really good and easy to make, and of course meatless. Your search is over. This is the one. You found it.

Ceviche is one of my favourite fish dishes, but sadly we don't eat it often anymore since, to put it frankly, we don't want to support the fishing industry. So it's limited to those occasional, once a year, fishing trips with friends where we get a fresh catch and get to make smoked fish or a taco with ceviche.

So one day, a few weeks ago, when we had some friends over for a taco dinner I decided to experiment with a vegetarian (and accidentally vegan) ceviche and luckily for you, me, us, and the entire world the recipe turned out to be a lot better than I expected and extremely easy to make as well, since it's basically a completely standard ceviche just with white beans replacing the fish. So all in all, very much in line with what we're trying to do here on the blog.

This meant that I could have ceviche any time I wanted without supporting the fishing industry. Now, that's what I call a win-win.

We didn't have any tacos left at home when had our photoshoot so we decided to use red cabbage leaves instead, which worked brilliantly since they are really tasty in and of themselves but don't worry, you can use regular corn or wheat tacos if you prefer, it'll work just as well.

This has quickly become a staple of our Friday night dinners, and we think it could become one for you as well. The great thing about this recipe is that the next time you have a taco-night with your meat-eating friends you can show up with this vegan ceviche and make all of them jealous about your food!

It's also really great since you can make it in advance and just store it in the fridge until you want to eat it, making it a perfect choice for a picnic in the park on a hot sunny day! Damn, thinking about hot lazy sunny days in the park makes me miss summer.

Well, maybe it's time to make tacos again, they're a good substitute. Or, well, close enough.

- Anton

  • 400g / one can of white beans (sometimes known as navy or haricot beans)

  • a large handful of coriander (cilantro) leaves

  • half a chili

  • half a red onion

  • half a lime (both juice and zest)

  • salt

  1. Chop up the coriander leaves, chili and red onion into small pieces
  2. Mix them together with the (drained) beans in a bowl or glass jar (preferably one with a lid)
  3. Grate the zest from half a lime, then throw that and squeeze the juice into the beans
  4. Add a pinch of salt
  5. Blend everything with a spoon, but do it carefully so you don't mush the beans too much
  6. Set aside in the fridge until everything else is ready (if you can, let it sit for a couple of hours before your guests arrive, it'll be even tastier)
  7. Serve with a simple avocado and crème fraïche dip and some sliced red cabbage, in a large red cabbage leaf or a corn taco
  8. Enjoy with beer and friends!