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How to Make Zesty Vegan Ceviche with Hearts of Palm and Fresh Vegetables

Dive into a refreshing bowl of vegan ceviche that captures the essence of summer. This plant-based version uses hearts of palm as a seafood substitute, combined with crisp vegetables and a tangy citrus marinade. Perfect for a light lunch or appetizer, this dish is both healthy and satisfying.

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Recipe Details

Prep Time

20 minutes

Cook Time

N/A

Servings

4

Difficulty

Beginner

Simple Summary

This vibrant Vegan Ceviche with Hearts of Palm offers a refreshing, plant-based twist on the classic seafood dish, bursting with zesty flavors and crisp textures.

Recipe Details

  • Prep Time: 20 minutes
  • Marinating Time: 30 minutes to 2 hours
  • Total Time: 50 minutes to 2 hours 20 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 2 (14 oz) cans hearts of palm, drained and thinly sliced
  • 1 red bell pepper, finely diced
  • 1 cucumber, seeded and finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh cilantro, chopped
  • 3 limes, juiced
  • 1 lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 ripe avocado, diced (for serving)

Instructions

  1. In a large bowl, combine the sliced hearts of palm, diced red bell pepper, cucumber, red onion, jalapeño (if using), and cherry tomatoes.

  2. In a separate small bowl, whisk together the lime juice, lemon juice, olive oil, salt, and black pepper to create the marinade.

  3. Pour the marinade over the vegetable mixture and gently toss to coat evenly.

  4. Add the chopped cilantro and mix gently to combine.

  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 1-2 hours.

  6. Before serving, give the ceviche a gentle stir and taste for seasoning. Adjust salt and pepper if needed.

  7. Serve chilled, topped with diced avocado for added creaminess.

Chef's Notes

  • For a spicier version, leave the seeds in the jalapeño or add a dash of hot sauce to the marinade.
  • You can substitute hearts of palm with young jackfruit for a different texture.
  • To make ahead, prepare the ceviche without the avocado and store in the refrigerator for up to 24 hours. Add the avocado just before serving.
  • For a smoother texture, you can briefly pulse the hearts of palm in a food processor before mixing with other ingredients.
  • Ensure all your vegetables are very finely diced for the best texture and flavor distribution.

Nutritional Info

Per serving (approximate): 180 calories, 11g fat (mostly healthy fats from olive oil and avocado), 20g carbohydrates, 5g protein, 7g fiber. This dish is rich in vitamin C, potassium, and antioxidants from the variety of fresh vegetables.

Serving Suggestions

  • Serve with tortilla chips or plantain chips for scooping.
  • Use as a topping for tostadas or as a filling for lettuce wraps.
  • Pair with a chilled white wine or a light beer for a refreshing summer meal.
  • Garnish with additional cilantro leaves and lime wedges for a beautiful presentation.
  • For a complete meal, serve alongside quinoa or brown rice and a side of black beans.