Vegan Hearts of Palm Ceviche Recipe
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!
How to Make the Best Vegan Hearts of Palm Ceviche
This vegan ceviche celebrates the vibrant flavors of Mexico with a plant-based twist that’s surprisingly satisfying. Hearts of palm provide a tender, flaky texture that mimics traditional seafood ceviche, while the lime juice, cilantro, and jalapeno create that authentic bright, refreshing taste that makes this dish so special. It’s a creative appetizer that impresses both vegan and non-vegan guests alike.
The beauty of this recipe lies in its simplicity and speed. You can have this elegant appetizer ready in about 25 minutes, making it perfect for last-minute gatherings or when you want to serve something impressive without spending hours in the kitchen. The longer it sits in the refrigerator (up to 8 hours), the more the flavors develop and meld together, so feel free to make it ahead of time.
Serve this colorful ceviche with crispy tortilla chips, on mini tostadas, in fresh lettuce cups, or in jicama wraps for a fun, interactive appetizer experience. The versatility of presentation makes it perfect for everything from casual weeknight dinners to festive parties. Don’t forget to add the optional avocado right before serving for creaminess and added richness!
Vegan Hearts of Palm Ceviche
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
Main Ingredients
Optional
Instructions
Preparation
- 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. You 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.
