Vegan Ceviche

This vegan ceviche recipe with hearts of palm is a twist on the famous Latin American dish. It’s an easy recipe that makes a refreshing appetizer or a wonderful light meal for hot summer days.

This vegan ceviche is completely raw, and it’s ready to eat once you get through chopping all the ingredients.

Ceviche traditionally is a fresh fish and seafood dish that is “cooked” in lime juice.

I’m Venezuelan, and I would eat this all the time when I would visit. It’s not a traditional Venezuelan recipe but it’s served often by the beach.

Just because I’m vegan now doesn’t mean I can’t enjoy my culture’s food! Not only is this recipe delicious, but it’s more affordable than buying the high-quality fish you’d need for a traditional ceviche recipe.

Vegan Ceviche Ingredients:

• Hearts of Palm, chopped
• Red Onion, thinly diced
• Cucumber, diced: Mini cucumbers are the best (in my opinion) because of their small seeds.  
• Cherry Tomatoes, sliced: Use any tomatoes you prefer.
• Jalapeños, thinly diced: About 2 small jalapeños. I remove the seeds so it’s not too spicy.
• Jumbo Hass Avocado, diced
• Large Mango, chopped: Leave this out if they’re not in season.
• Black Beans, rinsed: Traditionally, beans are not found in ceviche recipes, but I add them for protein.
• Garlic, minced: Finely chop it up with a knife or mince with a garlic press.
• Fresh Cilantro, chopped
• Lime Juice: Squeeze with your hand or use a lemon-lime squeezer.
• Olive Oil
• Salt

Utensils:

• Big Bowl
• Sharp Knife 
• Large Cutting Board
• Lime Squeezer

Instructions:

1. Set out a big bowl, a large chopping board, and a knife.
2. Chop and dice the 3 cups hearts of palm, 1/2 cup red onion, 1 cup cucumber, 1 cup cherry tomatoes, 1/4 cup cilantro, 2 jalapenos, mango, avocado, and the garlic clove. Add all the veggies to the bowl.
3. Then add in the rinsed can of black beans, 1 tablespoon of olive oil, 1/3 cup of lime juice, and 1 tablespoon of salt. Mix and taste. Add additional salt or lime juice to your preference.
4. Refrigerate for 30 minutes. Serve with tortilla chips or tostadas. Enjoy!
5. Store it in a container in the fridge for up to 3 days.

How to serve ceviche:

Just like there is no one way to make ceviche, there are lots of ways to serve it too!

In Mexico and other parts of Central America, it’s often served cocktail style, in small cups with corn tortillas chips and tostadas.

In Peru, it’s served as a meal with boiled corn, sweet potato, plantain chips, and/or cancha or Andean corn nuts.

More vegan appetizers:

• Lemon Orzo Salad: This vegan orzo salad is packed with fresh and zesty Mediterranean flavors. This makes a delicious light meal or side dish.
• Spinach Artichoke Bread Rolls: These spinach artichoke bread rolls are the perfect appetizer. Easy to make, delicious, and sure to please any crowd. If you love spinach artichoke dip, you’ll love these rolls!
• Focaccia Bread: If you’re new to making bread, try this delicious and beginner-friendly focaccia bread recipe! is beginner-friendly and so delicious! There’s no kneading required, and it’s come out perfectly soft and fluffy. All you need is 6 simple ingredients.

This is vegan ceviche is an easy, healthy, and budget friendly recipe. You’ll love this non-traditional twist on the Latin American dish! Enjoy this refreshing meal during the hot weather months.

Vegan Ceviche

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5 from 1 review

• Author: Maria
• Total Time: 30 minutes
• Yield: 8 1x
• Diet: Vegan

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Description

This is ceviche recipe with hearts of palm is a twist on the famous Latin American dish. It’s an easy recipe that makes a refreshing appetizer or a wonderful light meal for hot summer days.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups Hearts of Palm, chopped (two 14.5 oz cans)
• 1/2 cup Red Onion, thinly diced
• 1 cup Cucumber, diced
• 1 cup Cherry Tomatoes, sliced
• 2 Jalapeños, diced (remove seeds for less spice)
• 1 large Mango, diced
• 1 jumbo Hass Avocado, diced
• 1/4 cup fresh Cilantro, chopped
• 1 can Black Beans, rinsed (1 1/2 cups)
• 1 Garlic Clove, minced
• 1 tablespoon Olive Oil
• 1/3 cup Lime Juice (3-4 juicy limes)
• 1 tablespoon Salt

Utensils:

• Big Bowl
• Sharp Knife
• Large Cutting Board

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Instructions

1. Set out a big bowl, a large chopping board, and a knife.
2. Chop and dice the hearts of palm, red onion, cucumber, cherry tomatoes, jalapenos, cilantro, mango, avocado, and garlic. Add all the veggies to the bowl.
3. Then add in the rinsed can of black beans, 1 tbsp of olive oil, ⅓ cup of lime juice, and 1 tbsp of salt. Mix and taste. Add additional salt or lime juice to your preference.
4. Refrigerate for 30 minutes. Serve with tortilla chips or on tostadas. Enjoy!
5. Store it in a container in the fridge for up to 3 days.

• Prep Time: 30

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