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!
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Really delicious! Tried it with two of your recommended sides - the roasted sweet potatoes and the tomato corn salad. Just too good!
- Deb
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 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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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.
Ingredients
- 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.
Variations
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.
- 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!
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
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 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.
Storing
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 in an airtight container in the fridge.
Recipe FAQs
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.
More vegan recipes with lime juice
If you are a fan of citrus and have extra limes on your hands, try these other easy vegan recipes:
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
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 only.
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.