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 vegan, plant-based Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be served on tostadas, with chips or in lettuce cups! #veganceviche #heartsofpalm #veganmexican #ceviche

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:

How to Make Vegan Ceviche:

Step 1: Marinate the onions in lime juice (to remove bitterness)

picking the onions

Step 2: Drain and strain the hearts of palm. Rinse.

This vegan, plant-based Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be served on tostadas, with chips or in lettuce cups! #veganceviche #heartsofpalm #veganmexican #ceviche

Step 3: Chop the hearts of palm.

cutting hearts of palm

I like to rinse one more time. Sometimes the juices from the container can give it an  “off’ ” scent.

draining hearts of palm or vegan ceviche

Step 4: Chop the cucumbers, tomatoes and jalapeno. Add these to the soaking onions

This vegan, plant-based Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be served on tostadas, with chips or in lettuce cups! #veganceviche #heartsofpalm #veganmexican #ceviche

Chop the cilantro. Add it to the bowl.

This vegan, plant-based Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be served on tostadas, with chips or in lettuce cups! #veganceviche #heartsofpalm #veganmexican #ceviche

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.

This vegan, plant-based Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be served on tostadas, with chips or in lettuce cups! #veganceviche #heartsofpalm #veganmexican #ceviche

 

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!

This vegan, plant-based Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be served on tostadas, with chips or in lettuce cups! #veganceviche #heartsofpalm #veganmexican #ceviche

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!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This vegan, plant-based Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be served on tostadas, with chips or in lettuce cups! #veganceviche #heartsofpalm #veganmexican #ceviche

Vegan Hearts of Palm Ceviche

  • Author: Sylvia Fountaine
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • 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

Scale
  • 1/4 cup red onion, sliced thin
  • juice from 12 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
  • 1/41/2 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.

Serve with tortilla chips, lettuce cups, jicama wraps, etc.


Notes

This tastes best if it has a chance to marinate and chill for at least 30 minutes!

Nutrition

  • 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

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. 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.

  2. This recipe is seriously fabulous!!! I absolutely love ceviche but had never made it myself at home! Thank you!!!

  3. Absolutely delicious!! I used a small habanero (pith and seeds removed) instead of the jalapeño. This recipe is a keeper. Thank you!

    1. Hi Jema! Marinating the onions is to remove the bitterness here- feel free to marinate the hearts of palm as well if you wish.

  4. My immune system loves this and so does my palate!!

    Great, refreshing blend of flavors. Will do again. And again.

  5. 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!

  6. 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 : )

  7. Wow! People were impressed and very surprised …it even smelled like real ceviche!
    A definite repeat!
    Thanks!

  8. Haven’t had heart of palm in a long time, and forgot how good they are. Made the recipe last night, and love it.

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email