This potato ceviche Veracruz takes me to a summery Mexican beach moment in my childhood. Do you have a special recipe that takes you to your favorite place or moment? This post is made in partnership with the Washington State Potato Commission, the recipe, the pictures, and opinions are all mine.
When I was a little girl, we always spent the summer at a Mexican beach. Honestly, it never really mattered to me which one it was. I knew that whichever one we went to, there would be good food, sunshine, ocean, and sand. I mean, what else can you ask for, right? The beach has always fascinated me and will always be my favorite vacation spot.
Something that never failed us during our vacation was the ceviche. I’m pretty sure that every day someone in the family would order a one. We would even see who could find the tastiest ceviche during our one of the vacation. The recipe of this potato ceviche Veracruz is inspired by one of my favorite recipes of a classic Mexican ceviche.
I had already tried to make this classic recipe with hearts of palm, and I turned out good, but not as good as with potatoes. I almost died of excitement when I tried it! It tastes exactly like the ones I used to eat as a kid on the beach. So, I got to cooking and photographing this potato ceviche Veracruz as soon as I could so you can taste it too. These potatoes that you see in the picture are from the state of Washington. They sent some to me, and they arrived fresh and even with a little bit of dirt on them. I think that they came fresh out of the ground. The real magic happened when I tried them. I understood why the “Washington State Potato Commission” is proud to of their potato growers. They have been recognized with national awards for environmentally friendly and efficient use of water and fertilizers. Go to their website to see their history, the types of potatoes and everything they do to grow and harvest them.
Related content: Quinoa ceviche tostadas
But, let me keep telling you about how delicious this potato ceviche Veracruz is and how amazing and it is perfect for those days on the beach or summer parties. It also works well as an appetizer or as a side for grilled vegetables. In Mexico, we eat ceviche with salted crackers, or with tortilla chips.
You really have to try this vegan ceviche. It is easy to prepare, delicious and very healthy. Choose the smallest and freshest potatoes you can find, to get the most flavor.
So here is the recipe for this
potato ceviche Veracruz
and I hope you prepare it and like it as much as I do. If you do, do not forget to post a picture of your wonderful creation on Instagram with @piloncilloyvainilla so I can see it and share it with the rest of my readers.
Potato Ceviche Veracruz
- 2 lb. / 900 grs. of potatoes the smallest you can find
- 1 teaspoon of salt
- ¼ teaspoon of dried oregano
- enough water to cover the potatoes
- 1 cup of tomato juice I use organic store-bought
- ½ cup of ketchup I use organic and low in sugar
- ½ cup of lime juice
- 1/4 cup of freshly squeezed orange juice
- 2-4 tablespoons of hot sauce Cholula or Tabasco
- ¾ cup of green olives with or without red pepper filling
- 1/2 cup of finely chopped white onion
- Pinch salt
- ¼ cup roughly chopped cilantro
- 1 avocado sliced or diced
- Put the potatoes in a pot with a lid with enough water to cover them with the salt and oregano. Leave them until they are fully cooked but still firm.
- Meanwhile in a large bowl mix the tomato juice, the ketchup, the lime juice, the orange juice, the hot sauce, the olives, and minced onions. Add a pinch of salt and check the flavor for seasoning. Adjust if necessary.
- When the potatoes are done, drain them and rinse them with cold water, put them in the bowl with the rest of the ingredients. Add the cilantro and mix carefully.
- Serve in small bowls or cups. Finish with slices of avocado.