Vegan Ceviche Recipe

I love this hearts of palm ceviche because it’s the perfect blend of fresh, vibrant flavors and a spicy kick that keeps me coming back for more. Plus, it’s so quick and easy to make, it feels like a mini tropical getaway right in my kitchen!

I cherish the opportunity to create colorful and healthful dishes, and my Vegan Ceviche is no exception. It’s loaded with not just one, but three marvelous forms of nature’s best saucing ingredients: hearts of palm, cherry tomatoes, and creamy avocado.

But it doesn’t stop there. This dish—the Zingy Cucumber Ceviche with Hearts of Palm—makes use of not one, but two kinds of citrus.

And if you like a little heat, you can amp it up with jalapeño.

Ingredients

Hearts of palm: Low-calorie, high-fiber, and adds a tender texture.

Tomatoes, especially cherry tomatoes, are rich in Vitamin C and are the juiciest, sweetest tomatoes of all.

Cucumber: A refreshing, low-calorie vegetable; a perfect way to add extra hydration and crunchy freshness to your meals.

Antioxidants are abundant in red onions, which also impart a zesty flavor.

Here’s another way to say it: Avocado: Fats that are healthy, a texture that is creamy, and an abundance of potassium.

Cilantro possesses detoxifying qualities and contributes a fresh, citrusy flavor.

Jalapeños: Contains capsaicin, which adds spicy heat.

Lime juice: Rich in Vitamin C and brimming with taut, tangy brightness.

The juice of oranges: natural sweetness and a wealth of vitamin C.

Olive oil: Rich in heart-healthy fats, elevates flavor to another level.

Ingredient Quantities

• 1 cup hearts of palm, sliced
• 1 cup cherry tomatoes, quartered
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1-2 jalapeños, seeded and minced
• 1/4 cup lime juice (about 2-3 limes)
• 1 orange, juiced
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. In a large mixing bowl, unite the sliced hearts of palm, quartered cherry tomatoes, diced cucumber, and finely chopped red onion.

2. Combine the diced avocado cautiously with the other ingredients, ensuring that you do not turn it into mush.

3. In the bowl, combine chopped fresh cilantro and minced jalapeños.

4. In a small bowl, combine the lime juice, orange juice, and olive oil. Whisk until well blended.

5. Pour the mixture of lime and orange juices over the vegetable mixture.

6. Ceviche, to taste, should have the right amount of salt and freshly ground black pepper.

7. Toss all ingredients together carefully until well combined, making sure that all the pieces are coated with the lime and orange juice.

8. Plastic wrap or a lid should cover the bowl, which then needs to go into the fridge for a minimum of 15-30 minutes so that the flavors can meld.

9. Prior to serving, make sure to stir the ceviche gently.

10. Serve as a light meal or appetizer that refreshes, and serve it chilled. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Cutting board
4. Chef’s knife
5. Paring knife (optional)
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Plastic wrap or a bowl lid
10. Refrigeration (fridge)

FAQ

• Q: Can I prepare this ceviche ahead of time?Q: Can I prepare this a few hours ahead of time?
• Q: Is there a substitute for hearts of palm?Rather than using hearts of palm in your recipe, feel free to substitute with artichoke hearts, which have a similar texture.
• Q: How spicy is this recipe?The level of spiciness is dependent on the jalapeños. You can adjust the heat by using more or fewer peppers, or by taking out the seeds.
• Q: Can I use bottled lime juice?B: For the best flavor, fresh lime juice is recommended, but bottled lime juice can be used in a pinch.
• Q: What should I serve this ceviche with?Tortilla chips, plantain chips, or tostadas are good matches for it.
• Q: How long does the ceviche last in the fridge?A: It’s optimal to eat it within 24 hours, but it can last up to 2 days in an airtight container.
• Q: Can I add more vegetables or fruits?A: Yes, customization is possible. Ingredients such as mango or bell pepper can be added to enhance flavor.

Substitutions and Variations

Artichoke hearts: Chop and use as a substitute for 1 cup hearts of palm.
Sweet and juicy grape tomatoes work best for this dish, but you can use any type of tomato. Cut the tomatoes into small pieces, and use about a cup. You can also opt for plain canned tomatoes if fresh tomatoes are out of season.
Cilantro: If you dislike cilantro, try using 1/4 cup of fresh parsley, chopped, instead.
Substitute red onion with 1/4 cup finely chopped shallots or white onion.
Jalapeños: For a spicier option, use 1-2 serrano peppers, seeded and minced.

Pro Tips

1. Chill Your Ingredients Before starting, chill your ingredients in the fridge. This helps keep the avocado from browning too quickly and gives the ceviche a refreshing, cool taste right from the start.

2. Cut Evenly Ensure all the vegetables are cut to a similar size for uniformity. This not only enhances the appearance of your dish but also ensures that each bite includes all of the flavors.

3. Control Acidity Adjust the lime and orange juice to your taste. If you prefer a more acidic ceviche, add more lime juice; if you want a hint of sweetness, increase the orange juice.

4. Let It Rest While it only takes 15-30 minutes to meld flavors, letting the ceviche sit for at least an hour can deepen the flavors. Just make sure to taste and adjust seasoning during this resting period.

5. Add Crunch Before Serving Just before serving, consider adding a crunchy element like lightly toasted tortilla strips or crispy chips to complement the textures of the ceviche.