Hearts of palm ceviche is a vegan version of the classic Peruvian seafood dish made with lime juice, red onion, and chili peppers. Enjoy it with tortilla chips, warm tortillas, or lettuce leaves as an appetizer or main dish. It's easy to make in only 15 minutes!
Traditional Latin American ceviche is comprised of raw fish or seafood "cooked" in citrus juice. Instead, this plant-based version stars hearts of palm, which is a vegetable harvested from a variety of cultivated palm trees. It's also known as palmetto, palmito, and palm cabbage.
Inspired by my recipes for vegan cauliflower ceviche and summery hearts of palm and avocado salad, this dish is easy to make with only 7 ingredients. Simply combine them all together, and hearts of palm ceviche is ready to enjoy.
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I had this recipe saved for ages and finally made it. I live a high raw wfpb lifestyle and my hubby is by far the opposite. When I land on a dish he also loves it's worth celebrating. This ceviche was so tasty that hubby re-bought all the ingredients to make a second batch. This will be my "take along dish to share" from here on. Full of flavor, tastes just like seafood ceviche. LOVE IT!
- Roxie M.
Ingredients
- Hearts of palm: Sold in cans and jars in most supermarkets, look for them in the canned vegetables aisle next to the artichoke hearts.
- Limes: You'll need half a cup of lime juice, which is approximately the juice of 4 limes.
- Jalapeños: I recommend starting with 2 and adding more if you want more heat.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make hearts of palm ceviche
Making hearts of palm ceviche is as simple as preparing a salad:
- Slice/dice the vegetables and squeeze the limes.
- Add the ingredients to a large bowl and toss them all together. Enjoy right away or cover and refrigerate for later.
Serving suggestions
In Peru, it's common to enjoy ceviche alongside steamed, peeled sweet potatoes and toasted corn called cancha. And in Mexico, you'll often see it served with tortilla chips or tostadas.
In the spirit of these flavors, here are some of my favorite ways to serve this vegan ceviche:
- With roasted cubed sweet potatoes and tomato and grilled corn salad
- Alongside roasted sweet potato tacos topped with raw cherry tomato salsa or easy 4-ingredient guacamole
- With crackers or plantain chips
No matter how you serve it, this dish is always a hit at parties, potlucks, or any time you're craving something zesty and refreshing.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Hearts of Palm Ceviche
Ingredients
- 2-14 ounce cans hearts of palm, sliced into thin rounds
- ½ cup lime juice, (about 4 limes)
- ½ cup red onion, finely diced
- 2-4 jalapeño peppers, seeds removed and finely minced
- 1 cup cherry tomatoes, quartered
- 1 avocado, diced
- salt, to taste
- tortilla chips, warm tortillas, or lettuce leaves , for serving (optional)
Instructions
- Add the ingredients to a large mixing bowl.2-14 ounce cans hearts of palm, ½ cup lime juice, ½ cup red onion, 2-4 jalapeño peppers, 1 cup cherry tomatoes, 1 avocado, salt
- Toss well to combine. Refrigerate in an airtight container until ready to serve. Enjoy with tortilla chips, warm tortillas, or lettuce leaves, if desired.tortilla chips, warm tortillas, or lettuce leaves
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Notes
Nutrition
Nutritional information is an estimation.
Roxie Marx says
I had this recipe saved for ages and finally made it. I live a high raw wfpb lifestyle and my hubby is by far the opposite. When I land on a dish he also loves it's worth celebrating. This ceviche was so tasty that hubby re-bought all the ingredients to make a second batch. This will be my "take along dish to share" from here on. Full of flavor, tastes just like seafood ceviche. LOVE IT!
Amy Katz says
I'm so happy to hear this, Roxie! Isn't it amazing how hearts of palm mimic the texture of seafood? Thanks for coming back to leave a comment. 🙂
Deb says
Really delicious! Tried it with two of your recommended sides - the roasted sweet potatoes and the tomato corn salad. Just too good!
Amy Katz says
I'm so glad you enjoyed all the recipes, Deb!
Carrie says
Is there a way to enjoy this if you don’t like heat?
Amy Katz says
Sure, you can simply leave out the jalapeno peppers, or replace them with sweet bell peppers.
Tee says
This came out so good, ended up making it with the juice of 2 limes and 1.5 Cara Cara oranges and it was amazing. Thank you for this recipe!!!
Amy Katz says
I'm so happy you enjoyed it! What a great idea to use a combination of limes and Cara Cara oranges.
Jen says
This one is a winner! Great with chips or layered on a bed of lettuce instead of dressing.
Amy Katz says
Thanks so much, Jen! I'm so happy you enjoyed it. 🙂
NANCY says
Really a great recipe. Both a friend and I have made it separately. We decided that one lime was plenty. Thanks for this great concoction.