Vegan ceviche is a who’s who of vitamin C with hearts of palm, red onion, avocados, cilantro, and lime juice. This cool and satisfying appetizer is great for weekend gatherings or to enjoy with a Mexican beer on a warm spring day. Vegan & gluten free.
The first and only time I had non-vegan ceviche was on Catalina Island.
I was there for my job working as an actress in a touring children’s theatre group. We performed plays for kids on the island on an outdoor stage with the ocean as our backdrop.
Our evenings were spent telling stories and singing songs by the campfire at a Catalina campground. And during the day, we rehearsed, broken up only by trips to the cabana for snacks.
One of the items on the cabana menu was ceviche. Since I’d grown up in a landlocked state, ceviche was new to me.
Non-vegan ceviche is made with raw fish, cured in lime or lemon juice. It’s then tossed with onions, salt, and cilantro.
The idea of consuming raw fish that was “cooked” only by citrus juices while we sat in the sun seemed to defy reason. But I tried it anyway. (This was before I was vegan, of course.)
The flavors that stood out were bold notes of lime, salty chips for scooping, and of course, a Mexican beer to wash it down.
Not long after I’d gone vegan, I was popping open a jar of hearts of palm, and the texture and briny flavor took me back to those sunny Catalina days.
It was clear that hearts of palm would make the perfect vegan ceviche without the food poisoning concerns of the traditional version. And of course, no fish were harmed in the process.
My vegan ceviche is a who’s who of vitamin C with hearts of palm, onion, avocado, cilantro, and lime juice.
It’s finished with a pinch of cayenne pepper for spice and diced jalapeño peppers to taste. The brininess of the dip works particularly well with a bit of heat for balance.
This cool and satisfying appetizer is great for weekend gatherings by the pool, a vegan potluck, or to enjoy with a margarita on a warm spring day.
New to hearts of palm?
Hearts of palm is harvested from the inner core of certain palm trees. It’s similar in taste and texture to artichoke hearts.
The shape is long and cylindrical. It’s delicious in salads.
Hearts of palm is available fresh, canned, jarred, or packaged in sealed bags. Canned is my least favorite option, because the delicate flavor of the palm can pick up a metallic taste in cans. But it works in a pinch!
Vegan ceviche with hearts of palm
- 14 ounces hearts of palm drained from can or jar & sliced
- 12 cherry tomatoes sliced into halves or quarters
- 1 avocado cubed
- ¼ cup onion chopped small
- 2 heaping Tablespoons fresh cilantro chopped + additional for garnish
- Juice of 1 lime
- Diced fresh or jarred jalapeño peppers to taste
- Pinch cayenne pepper optional
- In a large bowl, combine hearts of palm, tomatoes, avocado, onion, cilantro, and lime juice. Add fresh or jarred diced jalapeño pepper, to taste. Garnish with additional cilantro and a pinch of cayenne pepper, if using.
- Serve with tortilla chips or slices of jicama for dipping.