Vegan Ceviche

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.

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 this is commonly served there because of all the seafood available from the 4000 km Caribbean coastline.

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.

Ceviche Ingredients:

• 3 cups of hearts of palm, chopped (two 14.5 oz cans)
• 1/2 cup of red onion, thinly diced
• 1 cup of cucumber, diced: Mini cucumbers are the best (in my opinion) because of their small seeds.  
• 1 cup of cherry tomatoes, sliced: Use any tomatoes you prefer.
• 1/3 cup of jalapeños, thinly diced: About 2 small jalapeños. I remove the seeds so it’s not too spicy.
• 1/4 cup of fresh cilantro, chopped
• 1/2 cup of ripe mango, chopped: Leave this out if they’re not in season.
• 1 can of black beans, rinsed: Traditionally, beans are not found in ceviche recipes, but I add them for protein.
• 1 garlic clove, minced: Finely chop it up with a sharp knife or use a garlic press.
• 1/3 cup of lime juice (3-4 limes): Squeeze with your hand or use a lemon-lime squeezer.
• 1 tablespoon of olive oil
• 1 tablespoon of salt
• 1 large avocado, diced

You will need:

• Large chopping board
• Sharp knife
• Large bowl
• Lime squeezer
• Strainer
• Container for storage

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 tomatoes, 1/3 cup jalapenos, 1/4 cup cilantro, 1/2 cup mango, and 1 minced 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 together and taste. Add additional salt or lime juice to your preference.

4. Refrigerate for 30 minutes before serving. Store it in a container and it can last in the fridge for up to 7 days.

5. Add in the diced avocado right before serving.

6. Enjoy with tortilla chips or tostadas. It’s delicious on toasted bread as well.

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.

⭐️ RATE THE RECIPE ⭐️ and share any suggestions or feedback in the comments below. Have questions? I will post your question and respond quickly. Your feedback is valuable because it helps me fine-tune the recipe and help others!

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