A SALVADORAN VEGAN CEVICHE RECIPE
The BEST EVER Salvadoran Ceviche recipe, vegan-style, with our featured chef Norma Pérez, known as The Salvi Vegan on today’s #LunchBreakLIVE! This Salvadoran style recipe is for vegan shrimp or Hearts of Palm, infused with lemon juice, veggies & seasoning, and is best served when cold. The perfect appetizer on a hot day!
THE SALVI VEGAN
Norma Pérez is an Afro-Salvadoran choreographer/dance instructor turned vegan business owner of authentic Salvadoran Plant-based cuisine called The Salvi Vegan. After being diagnosed with osteoarthritis on her lower back, her 20+ year career as a choreographer/dance instructor ended but gave birth to her new passion. After learning that meat consumption contributed to her condition plus watching the documentary Earthlings, she became vegan overnight. As the years passed she discovered more of the intersectionalities when it came to veganism and POC & how it affected not just animals but people of color. At the same time, she discovered her ancestry while doing her business and included that aspect in her business as well.
With her business, she hopes to not just bring awareness of veganism, but also how it intersects with her roots & hopefully bring about change in people’s perspective about how it affects all from animals, people of color, and the planet. She aims to create a Salvadoran vegan cookbook, a first of its kind as well as offer cooking classes and create video food content. She believes that knowing your history will allow you to have a foundation strong enough to create content to inspire others. Follow her on social media IG handle: @thesalvivegan. Tik Tok The Salvi Vegan. YouTube The Salvi Vegan.
VEGAN CEVICHE RECIPE ANYONE?
This Salvadoran-style recipe for vegan ceviche is made with plant-based Shrimp or Hearts of Palm, lemon juice, veggies & seasoning. It is the perfect dish for a hot summer or spring day and works well as an impressive appetizer for gatherings. Your non-vegan friends or family will definitely be blown away by the taste and texture of this dish.
Salvadoran Vegan Ceviche
- 1 lbs. Of Heart of Palms chopped small or 2 - 8 oz. cans
- 1 Green bell pepper julienne cut
- 1/2 red onion julienne cut or chopped your option
- 2 to 3 tomatoes chopped small
- Handful of cilantro chopped
- 3 lemons juiced
- Salt & black pepper to taste
- Pinch of dried oregano crumbled
- Mix all ingredients together
CEVICHE THIS OR CEVICHE THAT
This was such a great episode of #LunchBreakLIVE, learning how to make this incredible vegan Ceviche recipe. I hope you give it a try. If you want more delicious vegan recipes to cook up, we have plenty to choose from on the #LunchBreakLIVE page, so be sure to visit. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.