I love combining my family recipes and the different variations of recipes I try during my time in Mexico ❣️This ceviche is so light and refreshing!

Ceviche was said to have first started in Peru but you can find it all across South America, Central America, and Mexico. That’s the beauty of ceviche––every country, region, and even family has its own variation of it. Some are soupier, some are plated different, some are spicy.

Ceviche is usually made up of raw fish, marinated in lime juice, and served with anything from onions to sweet potatoes to chili peppers. Depending on the country, everyone uses a different base too, whether that’s shrimp, squid, tuna, sea bass, or in this case, a vegan base like hominy, hearts of palm, cucumber, and jicama!

I got to spend some time in Merida, Mexico, and this recipe was inspired by an incredible ceviche I had during my time there, as well as some family ceviche recipes. It combines elements from both to create a delicious, light, refreshing, and vegan ceviche with a coconut milk base. And in true Mexican ceviche fashion, it’s served with tortilla chips on the side because everything is better with tortilla chips.

Ceviche is typically eaten around lunchtime, but you can eat it whenever and store it in the fridge for up to 5 days, which is perfect for those days when you’re craving something refreshing. Especially during the summertime!