I first had vegan ceviche years ago at a raw restaurant in San Francisco. While never a fan of the classic seafood dish, I loved the plant-based version as a standalone salad brimming with notes of citrus, sweet, and spice. So I decided to make my own at home with hearts of palm, avocado, English cucumber, cherry tomatoes, and lots of lime. I always eat this simple vegan ceviche with warmed corn tortillas, and it makes the perfect summertime lunch. Just remember it needs at least 30 minutes to marinate for optimum flavor!
What you need:
- 2 (14-ounce) cans hearts of palm (in water)
- ½ cup halved cherry tomatoes
- ⅓ cup thinly sliced English cucumber
- ¼ cup thinly sliced red onion
- 1 tablespoon chopped jalapeños
- 1 garlic clove, minced
- ¼ cup chopped cilantro
- ¼ teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 avocado, cubed
- Warm corn tortillas
What you do:
- Into a strainer, drain and rinse the hearts of palm. Cut into bite-sized pieces.
- Into a bowl, add hearts of palm, tomatoes, cucumber, onion, jalapeño, garlic, cilantro, lime zest, lime juice, maple syrup, salt, and pepper. Toss to combine.
- Place mixture in refrigerator to marinate for at least 30 minutes (and up to 8 hours).
- Before serving, add avocado and gently toss to combine. Serve with warm corn tortillas.
- >> Make this ceviche in the morning, let marinate in the refrigerator, and enjoy later in the day so the ceviche has time to soak up all the flavors.
- >> This ceviche can also be served with chips (I like to bake my own from corn tortillas) or inside lettuce wraps.
- >> You can switch up your ceviche with ingredients like mango, young coconut, red bell peppers, and strawberries. They’re all good!