California Walnut Ceviche with Mariquitas

California Walnut Ceviche with Mariquitas


Ceviche without any fish? Here, California walnuts are used as a replacement for seafood that’s traditionally used in ceviche for a totally vegan and plant-forward version.

Total Time
45 Mins
Serving Size
1/2 cup

Total Time

Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins


350 cal
Total Fat
26 g
Saturated Fat
2.5 g
Polyunsaturated Fat
15.4 g
Monounsaturated Fat
7.001 g
0 mg
780 mg
30 g
Dietary Fiber
4 g
Total Sugars
13 g
6 g
Vitamin D
0 mcg
40 mg
25 mg
570 mg


Ceviche Sauce

  • 1⁄2 cup fresh squeezed lemon juice

  • 1⁄4 cup yuzu juice

  • 1 1⁄2 tablespoons Aji Amarillo paste

  • 1 tablespoon tamari soy sauce

  • 1 tablespoon minced fresh garlic

  • 1 tablespoon minced ginger

  • 1 teaspoon sea salt

  • 1 teaspoon pepper

Walnut Ceviche

  • 2 cups California walnuts, blanched and broken into bite-size pieces

  • 1 cup peeled, seeded and diced cucumber

  • 1⁄4 cup finely diced red jalapeno pepper

  • 1⁄4 cup finely diced green jalapeno pepper

  • 1⁄4 cup finely diced seeded tomato

  • 1⁄4 cup finely red onion

  • 1/4 cup peeled and diced golden kiwi or mango

  • 1⁄4 cup loosely packed cilantro, chiffonade cut​, divided

Mariquitas (Plantain Chips)

  • 3 green plantains

  • 4 cups vegetable oil

  • Sea salt, to taste


  • Tajin Seasoning


  1. Stir together ​all​ ceviche sauce ingredients in a small bowl.

  2. Stir together​ w​alnuts, cucumber, peppers, tomato, onion, kiwi or mango and ​3 tablespoons cilantro in a medium bowl, then stir in sauce. Cover and refrigerate until ready to serve.

  3. Carefully score and peel plantains, removing any stringy tissue. Using a mandolin, make long thin slices following the natural curve of the plantain. Place on parchment lined baking sheets.

  4. Heat oil in a large pot to 340°F. Gently add 4 to 5 plantain slices and fry until crisp. Drain on paper towel lined baking sheets and season with salt immediately. Repeat with ​remaining plantain strips

  5. Wet the rims of eight small glasses and dip in Tajin spice. Spoon 4-oz. of finished ceviche into each glass and garnish with ​remaining cilantro. Serve with plantain chips.