The best vegan 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 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 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 ever:
This Hearts of Palms Ceviche is It!
Since we are replacing fish with veggies we’ll also need to add just a little bit of healthier 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. Totally optional and you can stick to your WFPB diet easily by just omitting the oil. Easy peasy!
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 vegan ceviche. They are a good source of plant protein, potassium, fiber, and vitamins C, B6 and riboflavin.
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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Calories 278kcal
Ingredients
- 15 oz hearts of palm (jarred or canned)
- 1 cup fresh cherry tomatoes -chopped
- 2 scallions -finely chopped
- 1 lime or lemon -juiced
- 1/3 cup fresh cilantro -roughly chopped
- 1 green chili pepper -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 rinse well with water. Drain well again then chop or slice them into small pieces.
- Add the chopped hearts of palm to a medium salad bowl together with the tomatoes, scallions, chili pepper, lime juice oil and sea vegetables if using. Toss to coat well and season to taste with sea salt. Gently fold in the fresh cilantro and serve with your favorite chips and red pepper flakes If you want it extra spicy.
Notes
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.
Nutrition
Calories: 278kcal | Carbohydrates: 63g | Protein: 6g | Sodium: 136mg | Potassium: 4069mg | Fiber: 5g | Sugar: 39g | Vitamin A: 16.2% | Vitamin C: 59.9% | Calcium: 6.6% | Iron: 24.9%
Vegan Appetizers:
Best Chunky Guacamole
Best Salsa
Avocado Bruschetta
Brenda
March 30, 2018 at 7:42 amWe really love d this recipe with crumbled seaweed on top that gave it a fishy taste. Another keeper I’ll make again on Sunday.