Refreshing with each bite, easy to make, and sure to impress, this vegan ceviche is made by using hearts of palm in place of fish. The recipe uses all the traditional ingredients making the ceviche both delicious and authentic in taste.
How to make an unforgettable vegan ceviche has been on my mind for a while now! I wanted to create a recipe that is light, traditional in flavor, and true to its Latin American roots. No wannabe just okay vegan ceviche was going to work for me!
Because in the past, I have tried a few different types of vegan ceviche that just didn't quite fill the craving. The recipes using cauliflower didn't make sense to me as a replacement for fish. I found the coconut versions to be just okay. And each time I tried a new version, I just kept thinking that hearts of palm would work so much better as a fish replacement.
So when we spent a few months in Merida, Mexico this past winter, I knew that it was finally time to develop a recipe for a vegan ceviche. And with so many fresh ceviche ingredients right at my fingertips in Mexico, it was easy. The only thing that I had to hunt down was the hearts of palm, which I quickly found at the local grocery store.
The final result of my efforts is one of the best vegan ceviches I have ever eaten! Not to brag or anything, but it's really good and one of my new favorite appetizers to serve and snacks to eat. I love it! It's light, refreshing, and delicious served with tortilla chips or on a tostada.
What Are Hearts of Palm?
Hearts of palm, also called palm hearts and palm cabbage, is a white vegetable found in the core of certain types of palm trees in tropical regions like the Amazon and Costa Rica. The vegetable is rarely eaten fresh because it is extremely perishable, so it is typically boiled and processed before being served. In your local grocery store, you will most often find hearts of palm in jars or cans.
It also has many added health benefits. Hearts of palm is loaded with amino acids which makes it a rich source of protein. It's also low in both fat and sugar, but high in fiber and contains several vitamins and minerals (source).
Hearts of palm can easily be added to a variety of plant based dishes. And because the vegetable is so mild in flavor it is often used as a replacement for fish or added to stir frys. It is also really good just simply sliced and added to salads.
Just a handful of simple ingredients are needed to make this yummy vegan ceviche. And for the best tasting ceviche, you'll want to use the freshest ingredients possible.
- Hearts of Palm- Canned or jarred whole hearts of palm will work.
- Limes- Use fresh limes for the best flavor.
- Orange Juice- Fresh orange juice will add the best flavor, but store bought can be used.
- Onion- I used mild white onion, but red onion or brown onion can also be used.
- Roma Tomato- Any type of tomato will work.
- Serrano Pepper- Jalapeno peppers are another option.
- Avocado- Make sure your avocado is ripe.
- Cilantro- Use fresh cilantro.
- Olive Oil- You can omit the oil, but it does add flavor and healthy fat.
- Salt- I used sea salt.
- Tortilla Chips or Tostadas
How to Make Vegan Ceviche
This ceviche recipe is really easy to make. It doesn't require any complicated steps or long marinating time, which means you can have it on the table and ready to eat in under 30 minutes!
To get started, prepare the hearts of palm by cutting them in half longways, then cutting them in half again longways, and then dicing the strips up into bite size pieces. Now, place the hearts of palm into a medium bowl and pour the lime juice over the chunks. Then set the bowl aside and allow the hearts of palm to marinate in the lime juice while you prep the other ingredients.
After you prep the other ingredients, put the tomatoes, onion, serrano pepper, cilantro and olive oil in a large bowl and toss to combine. Next, drain the hearts of palm and add them to the tomato mixture along with the orange juice and toss again to combine. Now, taste and season with salt and more lime juice as desired.
Then right before you are ready to serve the ceviche, gently fold in the avocado and top with more cilantro for garnish. Serve the with tostadas or tortilla chips for an authentic Latin American experience and enjoy!
Vegan ceviche is best eaten the day that it is made, but leftovers will keep in the fridge for up to 2 days.
This Vegan Ceviche recipe is amazing because it's...
- Impressive and authentic
- The perfect balance of spicy and citrus
- So close the the real thing you won't miss the fish
- Quick and easy to make using simple ingredients
I hope you love this recipe! It's one of my favorite Latin American recipes that has been transformed into a plant based hit!
More Latin American Inspired Recipes
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Vegan Ceviche with Hearts of Palm
- 14 oz hearts of palm, drained
- ¼ cup fresh lime juice (about 1-2 limes)
- ⅓ cup white onion, finely diced (about ½ small onion)
- 1 cup roma tomato, deseeded and diced (about 2 cups)
- 1 serrano or jalapeno pepper, deseeded and finely diced
- 2 tablespoon cilantro, chopped (plus more for garnish)
- 1 tablespoon extra virgin olive oil
- 2 tablespoon fresh orange juice
- 1 large avocado, diced
- Salt to taste (about ¼ tsp)
- Tostadas or tortilla chips for serving
- To prepare the hearts in palm, cut them in half longways and then cut in half again longways. Now, dice into medium size chunks and place in a medium bowl.
- Pour the lime juice over the hearts of palm and set aside while you prep the rest of the ingredients. Allow the hearts of palm to marinate for at least 10 minutes in the lime juice.
- In a large bowl, combine the tomatoes, onion, serrano pepper, cilantro, and olive oil.
- Drain the hearts of palm that have been marinating in the lime juice in a colander and add to the large bowl with the tomato mixture. Next, add the orange juice and gentle toss to combine.
- Taste and add more lime if desired and season with salt as needed.
- Right before serving gently fold in the diced avocado and top with more chopped cilantro for garnish.
- Serve on tostadas or with tortilla chips.
- Vegan ceviche is best eaten the day it is made, but it will keep for up to 2 days in the fridge.
Easter Santio says
It’s difficult to find well-informed people in this particular subject, however, you sound like you know what you’re talking about! Thanks
Kim @ DancesWithKnives says
Thank you! I try my best to be as accurate as possible and share the knowledge that I do have in a way that is easy to follow. I appreciate the feedback.
Carly D says
I made this recipe last weekend for my boyfriend and me. The only changes I made were red onion and more jalapeño. We loved it and I will make it again.
So glad you loved it! Thanks for following me.