Vegan Hearts of Palm Ceviche

Bowl of Hearts of Palm Ceviche with tortilla chips and a spoon on the side.

5 from 3 votes

Hearts of palm ceviche is a vegan version of the classic Peruvian seafood dish made with lime juice, red onion, and chili peppers. Easy to make in 15 minutes!

Prep Time15

Total Time15

Course: Appetizer, Main Course

Cuisine: Latin American, Mexican, Peruvian

Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

Servings:

Calories: 70kcal

Author: Amy Katz

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)

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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

Notes

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.

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