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:

  • 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)

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: 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!

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

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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

Units 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.  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.


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

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Comments

  1. I made this today and it was absolutely delicious!

    I ended up splitting the one big batch into two. I let it marinate for 4 hours.

    The first half, I will eat as is. My friends who aren’t vegan/vegetarian loved it.

    With the second half, I added mashed chickpeas, vegan mayo, dijon mustard, capers, and Sunshine seasoning to the vegan ceviche and used some of it to make a vegan tuna salad.

  2. This is delicious and simple! Perfect alternative to the real thing. Thanks for sharing! Definitely making this again

  3. Delicious! I think my only recommendation would be to allow to marinate for 30 minutes prior to adding more lime, salt or coriander. Mine was a little too tart because it didn’t have that extra time to marinate and I wish I hadn’t added the extra to taste upon completion. (I hope that makes sense!) Besides that, another home run from Feasting at Home!

    1. Glad you enjoyed it Lindsay, and yes- you are right- I had it like that in the post body but not the recipe card. Updated- thanks so much!

  4. 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.

  5. 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.

  6. 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.

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

  8. 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.

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

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

  10. 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!

  11. 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 : )

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

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

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