Vegan Ceviche

This Vegan Ceviche recipe is an unexpected mix of hearts of palm, fresh tomato, red onion, cilantro, and lime.  This plant-based mix looks and tastes like fresh fish ceviche that's marinated in a mixture of citrus juices.  This vegetarian version of the classic Peruvian dish is perfectly served with tortilla chips as an appetizer or in a wrap as a meal.

Love ceviche? Also try my Pineapple Halibut Ceviche, Tuna Ceviche, Salmon Ceviche, and Shrimp Salsa.

Vegan Ceviche recipe

This Vegan Ceviche recipe is fresh, flavorful, bright and so delicious!  Ceviche is traditionally a Latin dish, originally from Peru, that features diced cubed raw fish, that is marinated in a mixture of citrus juices like lemon, lime, and orange.  The citrus "cooks" or "cures" the fish and it's then tossed with other colorful ingredients like onions, cilantro, and peppers.

This dish is inspired by traditional ceviche and tastes like ceviche but is made entirely vegan and plant-based by subbing out the fish for salty, savory hearts of palms.  It sounds a bit strange, but WOW it is so delicious.  Even if you aren't vegan or vegetarian, I'd recommend giving this recipe a try because it gives you the feel and taste of eating ceviche, without going to the trouble or splurge of buying fresh fish!

If you haven't had Heart of Palms before, they are available canned in most grocery stores and are tender, flaky, and a fabulous vegan substitute for fish.  If you don't see them in the store, pick them up here!

You are going to love this easy, unexpected, and delicious plant-based recipe for vegan hearts of palm ceviche.

Why You'll Love this Vegan Ceviche recipe...

• This Vegan Ceviche recipe is super simple to make!  Much easier than prepping and carefully preparing raw fish!
• If you are a little spooked at making raw fish ceviche at home, this is a great option to get all the flavors of ceviche, without the raw fish.
• Heart of Palm is a great, budget-friendly product to buy.
• It tastes SO good!  It's one of those vegan substitutes, that tastes delicious.
• My version is light and healthy with no olive oil.
• There is no actual cooking for the recipe.
• It's a great party appetizer that you can make ahead.
• You can also serve it as a healthy light lunch or dinner!

What is Hearts of Palm?

Curious about the hearts of palm you are using for this Vegan Ceviche?  It's a great swap out for meat!

Hearts of Palm is a vegetable harvested from the inner core of certain palm trees.  It's also called parm hearts, palm cabbage, palmito, chonta, and swap cabbage.  It's harvested and then boiled and canned.  It's a surprisingly healthy food with protein, amino acids, fiber, calcium, iron, potassium, zinc, niacin, riboflavin, and vitamin C.  It's only 20 calories a serving too, making it a low-calorie food that's rich in nutrients.

It has a mild taste that is delicate nutty, and sweet.  It's a great replacement for meat in some recipes, like this vegan ceviche!

Ingredients:

Here's an overview of what you'll need to make this Vegan Ceviche recipe, but keep scrolling for the full recipe amounts.

• Hearts of Palm: You can usually find Heart of Palm in the canned or jarred vegetable aisle near the pickles or canned vegetables.  If you can't find it in the store, you can buy it online here.  You'll need two 14-ounce cans that are drained and then diced.
• Tomato: I like to use Roma tomatoes for my ceviche.  You will need to cut them in half, scoop out the seeds and liquid, and just use the outer skins for dicing.  You can also use cherry tomatoes.
• Red Onion: You'll need about ½ cup of diced red onion to give your ceviche that bite.  I like to keep the dice on the onion small, so you don't get too big of a bite of onion at a time.
• Jalapeno Pepper: Ceviche traditionally has a bit of jalapeno.  To keep this milder, you can scoop out the seeds and inner membranes of the jalapeno.  You can also use a serrano pepper.  If you don't like spice at all, you can use a green bell pepper.  If you like it spicier, use more jalapeno and leave it on the seeds and membranes.
• Cilantro: Fresh cilantro is a must for getting that traditional ceviche flavor.  You will need freshly chopped cilantro.  Drying will not work.  If you are one of those people who hates cilantro, you can substitute parsley, but it will have a completely different flavor.
• Lime Juice, Lemon Juice & Orange Juice: Traditional Peruvian ceviche has all three- fresh lime juice, lemon juice, and orange juice, so if you are looking for the authentic ceviche flavor, that is how to get it. I recommend using freshly squeezed juices, but you can use bottled in a pinch.  I love using this easy handheld citrus juicer to make sure I get all of the juice out of my limes and lemons.
• Avocado: Freshly diced avocado is the perfect last-minute add-in for the ceviche.
• Salt

Instructions:

This is an overview of the instructions to make this Vegan Ceviche recipe, but the full detailed printable recipe is below in the recipe card.

1. In a large bowl, carefully toss the diced hearts of palm, tomato, red onion, pepper, cilantro, lime juice, lemon juice, and orange juice.  The hearts of palm layers can separate, so stir the mixture carefully.
2. Add salt to taste.
3. Allow the mixture to sit in the fridge for 10 minutes or up to an hour.
4. Remove the vegan ceviche from the fridge and carefully toss in the avocado.
5. Serve immediately with chips or lettuce wraps.

Variations

I love this Vegan Ceviche recipe as written, but here are some fun variations.

• Make it Spicier: Add more jalapeno or a dash of your favorite hot sauce.
• Add Fruit: Tropical fruit like diced mango or diced pineapple would also be very tasty in this.  You could also use pieces of orange.
• Add Other Veggies: Diced Cucumber, diced bell pepper, or corn.

FAQ

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to three days.  If you are planning to have leftovers, I'd only add the avocado to the parts you are going to eat, because it will turn brown in the fridge.

Make Ahead

If making this ahead, do not add the avocado until just before serving because it will turn brown.  It can be made one day ahead, but it's best not more than that because it will start to lose some of its texture.

Freezing

I would not freeze this Vegan Ceviche because it will have a strange texture.

What is ceviche usually made of?

Ceviche is usually made of fresh raw fish, shrimp, or shellfish that is marinated in a combination of citrus juices.  The citrus denatures the proteins in the fish, causing it to "cook" and turn opaque.

Can I use only lemon juice for ceviche?

While the traditional ceviche flavors use all three types of citrus juice, you can use just lime or just lemon.  I would not use just orange juice though, as the flavor isn't the same.

Does ceviche always have fish?

Ceviche traditionally has fish like snapper, sea bass, halibut, mahi-mahi, tuna, or salmon but can also have seafood like shrimp, scallops, squid, or octopus.  This version isn't traditional but is made with hearts of palm instead of fish or seafood.  So while not traditional, ceviche doesn't always shave fish.

Vegan Ceviche recipe is Unexpected & Tasty

If you love ceviche but aren't eating seafood for fish, for whatever reason, this Vegan Ceviche is a perfect substitute!  The Hearts of Palm is such a fun and easy swap out for fish.  And even if you do eat fish, this is still a fun dish to make that is super easy.  Plus, it's a great way to eat ceviche at home without worrying about the safety of eating raw fish. This vegan version of ceviche is fresh, unexpected and so tasty!

Serve it with tortilla chips, plantain chips, or even with lettuce cups, or as a topping for tostadas for a fresh and tasty appetizer or light meal that will have everyone raving!

Serve it With:

• Sheet Vegetarian Fajitas
• Vegetarian Lentil Tacos
• Honey Lime Melon Salad
• Grilled Sweet Potato Wedges
• Caribbean Couscous Salad
• Creamy Avocado Pasta
• Mexican Macaroni Salad
• Black Bean and Avocado Quesadilla
• Roasted Vegetable Enchiladas

More Ceviche Recipes to Try:

• Pineapple Halibut Ceviche
• Tuna Ceviche
• Salmon Ceviche
• Shrimp Salsa

If you make this Vegan Ceviche recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Vegan Ceviche

Julie Wunder

This Vegan Ceviche recipe is an unexpected mix of hearts of palm, fresh tomato, red onion, cilantro, and lime.  This plant-based mix looks and tastes like fresh fish ceviche that's marinated in a mixture of citrus juices.  This vegetarian version of the classic Peruvian dish is perfectly served with tortilla chips as an appetizer or in a wrap as a meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Marinating Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer, Dinner

Cuisine American, Mexican, Puruvian

Servings 8

Calories 109 kcal

Ingredients

  

1x2x3x

• 2 cans hearts of palm - 14 ounces, drained and diced
• 1 cup tomato, diced
• ½ cup red onion, diced
• 1 tablespoon serrano or jalapeno pepper, seeded and minced
• ½ cup cilantro, chopped
• ¼ cup lime juice
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 avocado, diced
• salt

Instructions

 

• In a large bowl, carefully toss together the diced hearts of palm, tomato, red onion, pepper, cilantro, lime juice, lemon juice and orange juice. Add salt to taste.
• Allow the mixture to sit in the fridge for 10 minutes or up to an hour.
• Remove the vegan ceviche from the fridge and carefully toss in the avocado.
• Serve immediately with chips.

Notes

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to three days.  If you are planning to have leftovers, I'd only add the avocado to the parts you are going to eat, because it will turn brown in the fridge.

 

Make Ahead

If making this ahead, do not add the avocado until just before serving because it will turn brown.  It can be made one day ahead, but it's best not more than that because it will start to lose some of its texture.

 

Freezing

I would not freeze this Vegan Ceviche because it will have a strange texture.

Nutrition

Calories: 109kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 11mgPotassium: 1099mgFiber: 3gSugar: 10gVitamin A: 302IUVitamin C: 15mgCalcium: 18mgIron: 1mg

Keyword Vegan Ceviche

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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