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Fresh Vegan Ceviche, TJFJ version

If you follow us on Instagram, you recently saw our post about the seaside restaurant that we stopped at in La Bocana, Baja California Sur. The food was delicious and they made the best blended margarita, but the real winner was the vegan ceviche that our friends ordered.

Although it’s not on the main menu, the chef made it special for them when they asked for a vegan dish. Our friends generously let us try it and let’s just say we couldn’t get it out of our heads days later. We just had to have it again and luckily we had ingredients on hand to attempt to recreate it [the restaurant closed for in-person dining a day after we visited due to heightened covid restrictions and we didn’t want to tear down camp for takeout].

Check out our recipe below and let us know if you make it or if you have any other suggested ingredients. We love our current version, but are always happy to try new things!

TJFJ Vegan Ceviche

[inspired by Bocana Adventure restaurant]


  • 1 cup tomato
  • 4-5 garlic cloves
  • 1/2 cup cilantro
  • 1 cup onion
  • 1 cup bell pepper
  • 1 apple
  • 3 mangoes
  • 3 carrots
  • 1 cucumber
  • 4 radish
  • 2-3 avocados
  • 6-8 limes
  • 1 tsp salt


β†  Dice all of the ingredients.
β†  Shake on salt.
β†  Squeeze limes.
β†  Stir/mix gently.
β†  Serve with chips or on tostadas and your favorite cold beverage.
β†  Dig in and enjoy.


𝕋𝕁𝔽𝕁 π•‹π•šπ•‘: Get creative and substitute/add ingredients as desired [some suggestions: cucumber, mushrooms, hearts of palm, radish, tofu, sesame seeds, oregano, fresh-caught fish for a non-vegan version].

𝕋𝕁𝔽𝕁 π•‹π•šπ•‘: We made a larger, second batch to keep in the fridge. We cut up & added the apple and avocado as consumed to keep these ingredients fresh.

Pics from our lunch at Bocana Adventure

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