Vegan Ceviche (Hearts of Palm)
This hearts of palm ceviche is a bright, zesty dish that brings a taste of the ocean without any fish. I love how refreshing it is, especially on a warm day!
I remember the first time I tried ceviche at a beachside restaurant, and it was such a vibrant mix of flavors!
Since then, I’ve been on a mission to recreate that experience in a vegan way.
This hearts of palm ceviche captures the essence of traditional ceviche but is entirely plant-based.
It’s a perfect dish for gatherings or just a sunny day on the patio!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Hearts of palm are such a wonderful substitute for seaweed salad or dulse flakes in ceviche, giving that nice texture without any animal products. You can also play around with the veggies—add bell peppers or avocado if you’re feeling adventurous! I love using fresh lime juice; it really brightens everything up.
Tips & Notes
- •I like to serve mine with crunchy tortilla chips for that perfect dip experience!
- •If you want a little more zing, toss in some diced mango for a sweet twist.
Recipe Variations
- •Sometimes I’ll add diced avocado for a creamy element that pairs wonderfully with the tangy flavors.
- •You could also switch out the hearts of palm for jackfruit for a different texture and flavor profile.
Storage & Freezing
This ceviche is best enjoyed fresh but can be stored in the fridge for up to two days. Just keep it covered in an airtight container, and remember to give it a good stir before serving again!
Frequently Asked Questions
Can I make this ceviche a day ahead?
Definitely! Just keep it in an airtight container in the fridge, but the veggies might lose some crunch. I recommend adding the dressing right before you serve it for the best texture.
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This hearts of palm ceviche is a bright, zesty dish that brings a taste of the ocean without any fish. I love how refreshing it is, especially on a warm day!
Ingredients
Instructions
- 1
Start by draining and rinsing the canned hearts of palm. Chop them into bite-sized pieces and place them in a mixing bowl.
- 2
Add the halved cherry tomatoes, diced cucumber, and finely chopped red onion to the bowl.
- 3
Chop up your fresh cilantro and add it to the mixture. If you like a bit of heat, now’s the time to include the minced jalapeño.
- 4
In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- 5
Pour the dressing over the salad and toss everything together gently until well combined.
- 6
Let the ceviche sit for about 10 minutes to allow the flavors to meld together. Serve it chilled, and enjoy!
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