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 Hearts of Palm 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.
Why you'll love this recipe
- It's a no-cook recipe that only requires 7 ingredients.
- It can be made in advance and stored up to 3 days.
- It's perfect for potlucks, picnics, and easy meals.
- 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.
This vegan ceviche recipe can be customized to suit your tastes and the ingredients you have on hand.
- Try a combination of citrus juices including lemon, orange, and grapefruit.
- For a spicier ceviche, use serrano or habanero peppers in place of the jalapeño peppers, or add Aji Amarillo chile powder.
- For a milder ceviche, substitute Anaheim peppers or sweet bell peppers.
- Add chopped fresh cilantro for flavor and color.
- Add an extra avocado if you love them like I do!
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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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.
In Peru it's common to enjoy ceviche along side steamed peeled sweet potatoes and toasted corn called cancha.
In the spirit of these flavors, I like to serve it with a side of roasted cubed sweet potatoes and tomato and grilled corn salad. It's also wonderful alongside roasted sweet potato tacos topped with raw cherry tomato salsa or easy 4-ingredient guacamole.
And in Mexico you'll often see it served with tortilla chips or tostadas. You can also enjoy it simply with a spoon.
Vegan Hearts of Palm Ceviche can also be served with crackers or plantain chips. And it's always a hit at parties, potlucks, and picnics.
While it can be enjoyed immediately, for optimal flavor, allow the ceviche to rest covered in the refrigerator for at least an hour. Leftovers can be stored for up to 3 days.
Hearts of palm have a mild flavor reminiscent of canned artichokes or white asparagus. In ceviche they have a similar texture to fish or seafood and absorb the flavors of the lime, chili, and onion.
Hearts of palm are sold in cans and jars in most supermarkets in the canned vegetables aisle next to the artichoke hearts.
According to Healthline, "Heart of palm is fairly low in calories but packed with important minerals like potassium, phosphorus, copper, and zinc."
More vegan recipes with lime juice
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Hearts of Palm Ceviche
- 2 cans hearts of palm, (14 ounces each), 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)
- Add the ingredients to a large mixing bowl.
- Toss well to combine. Cover and refrigerate until ready to serve.
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Nutritional information is an estimation only.