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+ servings
ceviche de papa
5 from 4 votes

Potato Ceviche Veracruz

This ceviche is a delight and perfect for any hot day. This vegan ceviche can serve as an entree, to accompany some other Mexican dish or as a snack.
10 mins
20 mins
30 mins
6 people


  • 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.
Course: Appetizer
Cuisine: Mexican
Keyword: vegan ceviche
Author: Piloncillo&Vainilla