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.
Ingredients
- 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
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