Hearts of Palm Ceviche

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
• cucumber
• tomato
•  jalapeno
• cilantro
• 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: Once chilled, taste and adjust salt, spice level and lime juice. I usually add more! For extra richness and drizzle of olive oil is nice too. Right before serving, add avocado! The avocado adds a really nice richness, so I highly recommend it.

How to serve Ceviche

Serve the ceviche in a bowl with tortilla chips on the side, or make mini tostadas with a slice of avocado,  or serve it in a halved avocado or in lettuce wraps!

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! A tasty vegan appetizer, a perfect way to begin your Mexican Feast!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews

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

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Ingredients

Units USM Scale 1/2x1x2x

• 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.

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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.  Refrigerate until serving, 30 minutes or up to 8 hours. Taste, adjust the salt and lime. I usually add more lime juice and salt.

Add the avocado right before serving.

Serve with tortilla chips, mini tostadas, in lettuce cups, jicama wraps, etc.

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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