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!
We had a stray can of Hearts of Palm hiding in the pantry and so this Hearts of Palm Ceviche happened. If you’ve been here a while, you’ll know how much we love ceviche.
But sometimes running to the store to get fresh fish is too much trouble, or there are days when we intentionally want to go totally plant-based. Anyhow this is how it came to be and we were pleasantly surprised how beautifully the hearts of palm mimicked the real deal.
How to Make Vegan Ceviche:
Step 1: Marinate the onions in lime juice.
Step 2: Rinse the hearts of palm, and drain.
Step 3: Chop the hearts of palm, cucumbers, tomatoes, cilantro and jalapeno.
Step 4: Combine everything in a bowl, season with salt and spices, and refrigerate!
Step 5: Fold in the avocado and serve!
Rinse the hearts of palm well, before using.
Cut into half-moons.
Rinse again, and let it drain while you prep the rest of the salad.
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.
Slice the onions and marinate in the salt and lime juice.
Slice the cucumbers.
Finely chop the jalapeno.
Dice the tomatoes.
Chop the cilantro.
Then mix it all together!
Refrigerate for 30 minutes or up to 2 hours to let the flavors meld.
Right before serving, add avocado! Taste and adjust salt, spice level and lime juice. I usually add more!
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!
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
- Aguachile!
- Shrimp Ceviche Verde
Vegan Hearts of Palm Ceviche
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4-6
- Category: vegan, appetizer
- Method: mixed
- Cuisine: Mexican
- Diet: Vegan
Description
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!
Ingredients
- 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.
Instructions
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.
Notes
This tastes best if it has a chance to marinate and chill for at least 30 minutes!
Keywords: vegan ceviche recipe, recipe for vegan ceviche, ceviche with hearts of palm, hearts of palm ceviche, plant based ceviche, hearts of palm salad
So delicious and refreshing on a warm day!
★★★★★
Absolutely DELICIOUS!!!
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Hi Sylvia,
Would this ceviche still be good if left overnight?
Yes, absolutely.
My immune system loves this and so does my palate!!
Great, refreshing blend of flavors. Will do again. And again.
★★★★★
Hi, Sylvia,
What kind of tomatoes would you use in this recipe, please? Thank you.
Ripe ones. 🙂 Most tomatoes will work here so take your pick.
Thank you!
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!
Thanks!
★★★★★
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.
★★★★★
Awesome!
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.
★★★★★