The best vegan hearts of palm ceviche recipe with tomato, scallions, cilantro and lime. Perfect as an appetizer for game day with your favorite chips or spooned into bite size mini tostadas topped with this exotic mango avocado salsa.
This recipe is to serve as a classic basic ceviche guide, something that you can literally whip up in 10 minutes and dig in. You can of course take advantage of what’s in season and mix in some avocado, mango, cucumber, citrus and even tiny wild mushrooms.
When the Batman went vegan I knew I had to experiment and come up with the most real tasting, real looking plant-based ceviche and poke bowls ever.
This Hearts of Palm Ceviche is It!
Since we are replacing fish with veggies you might want to add just a little bit of fat in order to get as close to the real thing in taste and texture as possible. I added a drizzle of flax seed oil but olive oil is fine too. Totally optional however. To make the recipe WFPB and Plantricious just omit the oil. Easy peasy!
The Seasonings:
To achieve that classic seafood ceviche flavor you can mix in a pinch of dulse flakes or crumbled seaweed. If you can find those fresh sea vegetables packed in salt please use them, they truly provide that undeniable seafood flavor.
note worthy: hearts of palm are literally the heart of a palm tree, reminiscent in taste of artichokes. They pick up flavor well which makes them the perfect candidate for our ceviche. They are a good source of plant protein, potassium, fiber, and vitamins C, B6 and riboflavin.
watch how to make it:
Hearts of Palm Vegan Ceviche
The best hearts of palm ceviche recipe with tomato, scallions, cilantro and lime. Perfect as an appetizer with your favorite chips or used in bite size mini tostadas topped with an exotic mango avocado salsa.
Servings 2 people
Calories 298kcal
Ingredients
- 15 oz hearts of palm (jarred or canned)
- 1 cup fresh tomatoes chopped (cherry or heirlooms are the best)
- 2 scallions or 1/4 red onion -finely chopped
- 1 lime or lemon -juiced
- 1/3 cup fresh cilantro -roughly chopped
- 1 green chili pepper or habanero -finely chopped, or to taste
- 1 pinch sea salt to taste
- 2 tsp cold pressed flax seed oil (Optional)
- 1 pinch red pepper flakes -for extra heat
- 1 tbsp sea vegetables (seaweed or dulse flakes) (Optional)
Instructions
- Drain the hearts of palm and discard the liquid. Chop or slice them into small pieces.
- Add the chopped hearts of palm to a medium salad bowl together with the diced tomatoes, scallions (or red onion), chili pepper, lime juice, flax oil (optional) and sea vegetables if using. Toss to coat well and season to taste with sea salt. Gently fold in the fresh cilantro and adjust seasonings with more lime juice and sea salt. Serve with your favorite chips and extra red pepper flakes If you want it extra spicy.
Notes
- To make this recipe WFPB & Plantricious compliant make sure to omit the oil.
- I updated the recipe to include some sea vegetables for those of us who prefer a fishy ceviche. Remember to rinse them well as they come packed in salt.
- For a Mango Avocado ceviche variation just replace the tomatoes with 1 diced mango + 1 diced avocado. Keep the rest of the ingredients the same and adjust seasonings to taste with fresh lime and sea salt.
Nutrition
Calories: 298kcal | Carbohydrates: 67g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 4070mg | Fiber: 7g | Sugar: 40g | Vitamin A: 808IU | Vitamin C: 50mg | Calcium: 83mg | Iron: 6mg
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