super easy, healthy and full of flavor

In this Mexican vegan recipe, traditional ceviche gets an upgrade. Enjoy this as an appetizer or a light lunch!

Recipe – Vegan Mexican Quinoa Ceviche

• 2 cups cooked quinoa (2 cups Quinoa for 5 cups of water – boil for 15 minutes)
• 1/2 red onion diced super small
• 2 tomatoes diced small
• 1 cucumber seeded and diced small
• 1 jalapeno diced super small (you dont want to bite big chunks of it)
• 1 small buch cilantro chopped
• 4 limes (juice)
• 1 cup tomato juice
• salt and pepper to taste
• 1 avocado diced (to serve)

Mix all the ingredientes in a bowl.
Season with salt and pepper.
Serve with avocado and corn tostadas.

Ingredients

• 2 cups cooked quinoa (2 cups Quinoa for 5 cups of water – boil for 15 minutes)
• 1/2 red onion diced super small
• 2 tomatoes diced small
• 1 cucumber seeded and diced small
• 1 jalapeno diced super small (you dont want to bite big chunks of it)
• 1 small buch cilantro chopped
• 4 limes (juice)
• 1 cup tomato juice
• salt and pepper to taste
• 1 avocado diced (to serve)

Disfruta – Enjoy !

Share this authentic Mexican vegan recipe with your friends and family today!

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