Name: Vegan Hearts of Palm Ceviche
Prep time: 25 min
Total time: 25 min
Cuisine: Mexican
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)

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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!

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!

Vegan Hearts of Palm Ceviche

★★★★★ 5 from 9 reviews

Author: Sylvia Fountaine
Prep Time: 25
Total Time: 25 minutes
Yield: 4-6
Category: vegan, appetizer
Method: mixed
Cuisine: Mexican
Diet: Vegan

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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

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