I’m excited to share this easy vegan ceviche recipe with you today – one of my favorite appetizers sure to please a crowd! Not only is it refreshing and nourishing, it’s incredibly easy to make with very minimal prep work. This plant-based ceviche is made with Hearts of Palm (instead of seafood) along with traditional Mexican ceviche ingredients like tomato, red onion, cilantro, jalapeno, lime juice and avocado. I’ve added mango to this twist on vegan ceviche to give it a tropical vibe. What’s great about this recipe is you can whip it up in a matter of minutes and have a very flavorful dish with simple and clean flavors.
Hearts of Palm
Hearts of Palm are available canned in most grocery stores, in bulk at Costco or can easily be found online. Canned Hearts of Palm are tender and soft, which makes the texture great for vegan ceviche because it mimics that of seafood. This vegetable is the perfect plant-based alternative to fish, shrimp or scallops normally used in traditional ceviches. It’s a pantry item I love stocking up on since going plant-based. Although Hearts of Palm isn’t the cheapest vegetable available on the market, it’s certainly more affordable than quality seafood.
How to Make Vegan Ceviche
All you need to do is chop, mix and eat away. You can’t beat the simplicity of this recipe – it’s a combination of divine flavors and convenience so I’m not sure why anyone would hesitate giving this vegan ceviche a go! If you have time I recommend letting the flavors marinate by refrigerating the vegan ceviche for an hour or two before serving but this step is by no means required.
Enjoy your vegan Hearts of Palm ceviche with tortilla chips, on mini tostadas or devour it my favorite way – wrapped up in butter lettuce. Admittedly, I’ve also just spooned it in by the mouthful (I’m telling you it’s that good)!
Two-Ingredient Spicy Aoili
As much as I love the vegan ceviche as is, I also added a quick two-ingredient spicy aioli to the recipe for those of you who want to really add another dimension to an already epic dish. Keep it cruelty-free with vegenaise, you can still experience real mayonnaise taste without the unwanted eggs, dairy products, over-refined sweeteners, fillers and preservatives. This simple blend of vegan mayo and sriracha will add the perfect extra kick.
- Ceviche
- 1 mango, diced
- 4 medium tomatoes, diced
- 1 bell pepper, diced
- 1 avocado, diced
- ½ red onion, diced
- 1 jalapeño, diced
- 1 14oz. can hearts of palm
- handful cilantro, chopped
- juice of 2 limes
- salt + pepper to taste
- Simple Spicy Aioli
- 1/4 cup vegan mayo
- dash of sriracha, to taste
- Drain the hearts of palm and dice into small pieces.
- Peel both the mango and avocado and dice into uniform size pieces as the hearts of palm.
- Add all ingredients to a mixing bowl and squeeze in the lime juice.
- Add salt and pepper to taste.
- Stir together vegan mayo and sriracha. Drizzle over ceviche.
- Serve chilled.
I can’t emphasize how easy this dish is to make and highly recommend you add it to your rotation because just writing about it makes my mouth water! I hope you love making this Hearts of Palm vegan ceviche as much as I do. Please let me know what you think about this recipe in the comments below. While you’re at it, snap a photo and share it on instagram (#rawmanda) so I can admire your beautiful creation!
Hi! I loved making this recipe. I had a can of hearts of palm laying around so this was a great way to finally use it. My family was so impressed by how flavorful yet simple it was. Thanks so much for sharing!