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Vegan ceviche in white bowl on green napkin.
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5 from 3 votes

Vegan ceviche with hearts of palm

Vegan ceviche is a cool and satisfying appetizer. It is easy to make, and doesn't require turning on the stove. Serve it poolside with your favorite icy cocktail.
Prep Time9 mins
Cook Time1 min
Total Time10 mins
Course: Appetizer
Cuisine: Mexican, Vegan
Keyword: dip, easy, gluten free, party food
Servings: 4 people
Calories: 101kcal
Author: Cadry Nelson


  • 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.


Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 416mg | Fiber: 4g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 17.4mg | Calcium: 22mg | Iron: 0.6mg