Transform hearts of palm into the BEST vegan ceviche. It's refreshing and also preps in minutes! Perfect for summer BBQs, picnics, & more!
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Jump to:
- Why You'll Love This Recipe
- The Ingredients and Substitutions
- How to Make Heart of Palm Ceviche
- FAQs
- Pro Recipe Tips
- How to Eat Vegan Ceviche?
- Storing Instructions
- More Vegan Appetizer Recipes
- Instant Pot Sweet Potatoes
- Loaded Sweet Potato Fries
- Elote Pasta Salad (Mexican Street Corn)
- Vegan Ceviche (Heart of Palm)
Why You'll Love This Recipe
If you want to enjoy the fresh, summery vibes of homemade ceviche without raw fish, then canned hearts of palm are here to save the day. Made from the inner core of specific palm trees, this ingredient has a mild flavor and tender texture, great for substituting fish in this tasty vegan ceviche recipe.
Simply combine it with tomatoes, red onion, bell pepper, cucumber, and avocado, and you'll have yourself a delicious salsa-type summer appetizer.
It's fresh, simple, quick to throw together, and sure to impress at parties and gatherings alongside vegan 7-layer dip, tater tot nachos, and vegan coleslaw.
The Ingredients and Substitutions
Please refer to the recipe card for the FULL list of ingredients and quantities.
- Avocado: Select an avocado that has some give when squeezed, without being overly soft/squishy. Also, check under the stem. If it peels away easily and is green or yellow-green (not brown), it usually means it's ripe.
Recipe Variations and Add-Ins
- Fishiness: Want your hearts of palm ceviche to taste more fishy? Add ½-1 nori sheet (crumbled or pulverized), 1 teaspoon dulse flakes, ⅓ teaspoon kelp granules, and/or finely chopped capers with a teaspoon of caper brine.
- Flavor boosters: Add a small amount of nutritional yeast or white miso. A pinch of Old Bay seasoning also tastes great.
- Protein: Since hearts of palm don't contain as much protein as seafood, boost protein with white beans (cannellini, butter beans, chickpeas) or finely diced/shredded firm tofu (regular or smoked) in this vegetarian ceviche.
- Fruit: Add sweetness while balancing the lime tang and jalapeño heat with diced mango, pineapple, peach, strawberries, etc.
- Other vegetables: Like shredded carrot, blanched cauliflower, or sweetcorn.
- Pumpkin seeds/pepitas: To sprinkle over the top for crunch.
How to Make Heart of Palm Ceviche
Step 1: Drain, pat dry, and slice the hearts of palm into bite-sized pieces. Finely dice the red onion, tomatoes, cucumber, bell pepper, and jalapeno. Also, finely chop the cilantro. Add the hearts of palm, prepared vegetables, cilantro, and jalapeno to a large bowl.
Step 2: Sprinkle in the salt, black pepper, and garlic powder. Pour in the lime juice and olive oil and gently toss to combine.
For a flakier, more seafood-like texture, tear some or all of the hearts of palm instead of cutting them.
Step 3: Dice and then fold in the avocado. Then, taste and adjust seasoning with additional salt or lime juice to taste. Cover and refrigerate for at least 20 minutes to allow the flavors to develop (an hour is even better!). Stir gently before serving. Enjoy!
FAQs
Hearts of palm are the inner core of a certain type of palm tree, popular for use as a vegan seafood alternative (including crab, lobster, calamari, ceviche, fish tacos, etc.) because of their mild flavor and flaky/fibrous texture.
When sourced from multi-stemmed palms (like peach palms and acai palms), the root system remains intact and can regenerate. To check if the brand is sustainable, check if the label states its origin and/or contains sustainable certifications.
You can prepare then store it in an airtight container in the refrigerator for up to 24 hours. Add the avocado when serving.
You could try vegan ceviche with diced/shredded Oyster mushrooms, young green jackfruit, or firm tofu. Flavor and textures vary.
Pro Recipe Tips
- To adjust spice: Adjust how much (if any) chili you use, the type used, and add some or all of the seeds for extra heat.
- Only add avocado when serving: It will soften and brown over time.
- Leave to marinate: For the flavors to meld and the hearts of palm to absorb flavors.
- Taste after marinating: And adjust any seasonings.
How to Eat Vegan Ceviche?
- Scoop it (warm tortillas, tortilla chips, crackers, etc.)
- To top/fill (tacos, crunchy vegan tostadas, lettuce cups, loaded sweet potato fries bowl)
- Alongside (Fries (like air fryer polenta fries or air fryer zucchini fries), or rice-like coconut basmati rice)
Storing Instructions
Leftover hearts of palm ceviche will store in an airtight container in the refrigerator for 2-3 days. The flavors get even better as it sits.
It may last longer, but the veggies become less crisp and more watery after day 2. Also, only add the avocado before serving.
More Vegan Appetizer Recipes
If you tried this vegan ceviche recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Ceviche (Heart of Palm)
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Ingredients
- 2 (14-ounce) cans hearts of palm drained and sliced into bite-size pieces
- ½ small red onion finely diced
- 1 cup diced tomatoes
- 1 small cucumber diced
- 1 small red bell pepper finely diced
- ½ cup chopped cilantro
- 1 jalapeño finely diced (optional)
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup fresh lime juice (about 5 limes)
- 1 tablespoon olive oil
- 1 avocado diced
Instructions
- Add the hearts of palm, red onion, tomatoes, cucumber, red bell pepper, cilantro, and jalapeño if using to a large bowl.
- Sprinkle in the salt, black pepper, and garlic powder.
- Pour in the lime juice and olive oil and gently toss to combine.
- Fold in the diced avocado.
- Taste and adjust seasoning with additional salt or lime juice as needed.
- Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
- Stir gently before serving and serve chilled.
Notes
- The mango adds sweetness that balances the acidity of the lime and the heat from the jalapeño.
- Letting it sit longer (at least an hour) improves the flavor even more.
- Serve with tortilla chips, tostadas, or on top of crackers.
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