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This plant-based, Vegan Ceviche is made with hearts of palm (instead of fish) along with traditional Mexican ceviche ingredients- tomato, cilantro, jalapeno, lime juice and avocado. It is a very easy recipe that can be whipped up in minutes! Serve it on mini tostadas, with chips or in lettuce cups!
This Hearts of Palm Ceviche is a delicious snack! If you’ve been here a while, you’ll know how much we love classic ceviche, but sometimes running to the store to get fresh fish feels like too much trouble, or there are days when we intentionally want to go totally plant-based. Anyhow this is how this came to be and we were pleasantly surprised how beautifully the hearts of palm mimicked the real deal.
What you will need:
- hearts of palm ( comes in a can)
- red onion
- lime juice
- olive oil
- salt and spices
How to Make Vegan Ceviche:
Step 1: Marinate the onions in lime juice (to remove bitterness)
Step 2: Drain and strain the hearts of palm. Rinse.
Step 3: Chop the hearts of palm.
I like to rinse one more time. Sometimes the juices from the container can give it an “off’ ” scent.
Step 4: Chop the cucumbers, tomatoes and jalapeno. Add these to the soaking onions
Chop the cilantro. Add it to the bowl.
Step 5: Add the salt and spices and Give a good mix.
Refrigerate for 30 minutes or up to 2 hours to let the flavors meld.
Step 6: Right before serving, add avocado! Taste and adjust salt, spice level and lime juice. I usually add more! For extra richness and drizzle of olive oil is nice too.
The avocado adds a really nice richness, so I highly recommend it.
Then serve it up with tortilla chips, or make mini tostadas with a slice of avocado, or serve it in a halved avocado, or in lettuce cups!
A tasty vegan appetizer, a perfect way to begin your Mexican Feast!
What can you do with Hearts of Palm?
Hearts of palm have a wonderful texture that surprisingly mimics fish, with a neutral flavor that takes on the flavors you pair it with. A blank canvas so to speak! Another plant-based, vegan alternative to fish, kind of like jackfruit! Here we are using it in vegan Ceviche, but it can also be used in vegan “crab cakes” or vegan” tuna salad”. The possibilities are endless.
So there you have it- how to make vegan ceviche using Hearts of Palm! Be sure to let us know how you like this recipe in the comments below!!!
Other recipes you may like!
- Hearts of Palm Tuna Salad
- Vegan Quesadillas
- Vegan Jackfruit Tacos
- Vegan Peruvian Burritos with Aji Verde Sauce
- Vegan Chipotle Portobellos Tacos
- Farmers Market Veggie Enchiladas
- 35 Fresh and Tasty Mexican Recipes!
- Vegan Tlayudas!
- Simple Ceviche
- Shrimp Ceviche Verde
Vegan Hearts of Palm Ceviche
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: vegan, appetizer
- Method: mixed
- Cuisine: Mexican
- Diet: Vegan
This vegan & plant-based, Hearts of Palm Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be made in minutes and is best served on tostadas, with chips or in lettuce cups!
- 1/4 cup red onion, sliced thin
- juice from 1–2 limes ( start with one, more to taste)
- 1/2 teaspoon salt
- 14 ounce can hearts of palms, drained, rinsed
- 1 cup cucumber, sliced
- 1 cup tomatoes, diced
- 1/2 a jalapeno, finely diced
- 1/4–1/2 cup cilantro, chopped
- 1/2 teaspoon coriander
- 2 teaspoons olive oil
- 1 avocado (optional)
Serve over mini tostadas, with tortilla chips, in lettuce cups, or in a halved and salted avocado.
Slice the onions thinly and place in a medium bowl. Squeeze with the juice of one lime and sprinkle with the salt. Mix. Let this marinate as you prep the remaining ingredients.
Drain the hearts of palm, rinse really well. Dice into 3/4 inch half-moons. Rinse again, set aside over a strainer.
Slice the cucumber, dice the tomato, chop the jalapeno and the cilantro. Place all over the onions in the bowl. Give a stir and add the coriander.
Fold in the hearts of palm and a drizzle of olive oil. Taste, adjust the salt and lime. I usually add more lime juice and salt. Refrigerate until serving, 30 minutes or up to 8 hours.
Add the avocado right before serving.
Serve with tortilla chips, lettuce cups, jicama wraps, etc.
This tastes best if it has a chance to marinate and chill for at least 30 minutes!
- Serving Size: ¾ cup (with the avocado)
- Calories: 146
- Sugar: 2.4 g
- Sodium: 455.3 mg
- Fat: 11.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 11.5 g
- Fiber: 5.7 g
- Protein: 2.8 g
- Cholesterol: 0 mg
Keywords: vegan ceviche recipe, recipe for vegan ceviche, ceviche with hearts of palm, hearts of palm ceviche, plant based ceviche, hearts of palm salad
Delicious! Husband and I thoroughly enjoyed this. We used 1 whole avocado, 1 whole jalapeno with seeds (wasn’t spicy though, must’ve gotten a faulty jalapeno haha), and we forgot the coriander oops. Tastes surprisingly fishy but without a “fishy” taste (yay). Will definitely be making this again.
Glad you enjoyed this Brooke!
Really delicious!! If anything, the problem is I’ll eat it all in one sitting. I didn’t use avocado and it still tasted very flavorful. Will make this time and time again.
Awesome Moon Vega!
I can’t believe how good this ceviche tastes without the use of fish! Yum!
So happy you liked this Anne!
1st time I tried hearts of palm. OMG this was delish. Thanks for sharing
Yay! Glad you liked this!
As someone who loves traditional ceviche but who also wants to eat less meat/fish, this recipe satisfies both. I’ve made this for the past 2 summers over and over again. When there’s a potluck, my friends will request I bring this. People have asked for the recipe countless times. So with all the happiness and satisfaction that this recipe has brought, I decided it was finally time to say a big thank you for this incredible recipe!!!!
P.S. One ingredient I always add is green olives. Sounds weird but if you like olives you’ll love them in this recipe.
Awww 🥰 thanks Jessica! love the addition of olives- sounds yummy!
I am totally adding the olives next time. Great suggestion
This recipe is seriously fabulous!!! I absolutely love ceviche but had never made it myself at home! Thank you!!!
Glad you gave this a go, Moira!
Absolutely delicious!! I used a small habanero (pith and seeds removed) instead of the jalapeño. This recipe is a keeper. Thank you!
Great to hear Kim!
I love heart of palm. This was delicious and easy to make (as promised). A big hit with my guests.
Great to hear!
Curious – why don’t you marinate the hearts of palm in the lime instead of the onion?
Hi Jema! Marinating the onions is to remove the bitterness here- feel free to marinate the hearts of palm as well if you wish.
So delicious and refreshing on a warm day!
Would this ceviche still be good if left overnight?
My immune system loves this and so does my palate!!
Great, refreshing blend of flavors. Will do again. And again.
What kind of tomatoes would you use in this recipe, please? Thank you.
Ripe ones. 🙂 Most tomatoes will work here so take your pick.
oops . . . my last comment was referring to the French potato salad hee hee sorry.
I made this ceviche the same night and now keep it in my fridge at all times for a healthy go to snack. I also add it to a bed of arugula and can not get enough of it!
Loved this ! Simple and clean flavor. I sliced baby red potatoes in half and grilled them instead of boiling. I just added the garlic to the dressing and blending it.
Will add to my feasting at home cookbook : )
Wow! People were impressed and very surprised …it even smelled like real ceviche!
A definite repeat!
Great to hear Jeanette!
Haven’t had heart of palm in a long time, and forgot how good they are. Made the recipe last night, and love it.
I’ve never had hearts of palm, what a great consistency for ceviche! Loved it.
Wow, had no idea harts of palm could taste this good. Excellent.