Vegan Dilled Ceviche Recipe

Ever had a craving for something fresh, zesty, and packed with texture—but totally plant-based? Let me introduce you to a game-changer on your dining table: a vegan dilled ceviche that’s as refreshing as a summer breeze and as vibrant as your favorite Instagram filter. 🌿🥑🍅

Creating nourishing and splendidly tasty dishes is what I love to do, and my Vegan Dilled Ceviche epitomizes that delicious nourishment. It is a ceviche in the true sense, with the main component being hearts of palm.

With a mix of that, cauliflower, and fresh avocado, it’s got healthful fats and fiber. The clear winner for flavor is the combination of lime juice and dill.

You may want to give yourself permission to not scrimp on the dill.

Ingredients

• Hearts of Palm: Low in calories, rich in fiber; adds a tender texture.
• Cauliflower: Packed with vitamin C; adds crunch and neutral flavor.
• Tomato: Rich in antioxidants; contributes juiciness and acidity.
• Avocado: High in healthy fats and fiber; adds creamy texture.
• Lime Juice: Vitamin C rich; provides refreshing tartness.
• Jalapeño: Adds a spicy kick; contains capsaicin that boosts metabolism.
• Dill: Aromatic herb; adds a fresh, zingy flavor.

Ingredient Quantities

• 1 cup hearts of palm, sliced
• 1 cup cauliflower, finely chopped
• 1 large tomato, diced
• 1/2 red onion, finely diced
• 1 small cucumber, diced
• 1 avocado, diced
• 1/4 cup fresh dill, chopped
• 1/4 cup lime juice, freshly squeezed
• 1 tablespoon olive oil
• 1 jalapeño, seeded and finely diced
• Salt to taste
• Black pepper to taste

How to Make this

1. In a large mixing bowl, mix together the sliced hearts of palm and finely chopped cauliflower.

2. Place the tomato, cut into dice; the red onion, cut into fine dice; and the cucumber, cut into dice, in the bowl.

3. Carefully mix in the cubed avocado so that it stays whole and lumpy.

4. Toss in the freshly chopped dill (make sure it’s fresh!) and the seeded, finely diced jalapeño. These two power-packed flavor ingredients bring excitement to the otherwise sweet and mild background notes of the soup.

5. To heighten the flavors and add brightness, drizzle over the mixture lime juice that has just been squeezed from the fresh limes.

6. Add richness to the salad by drizzling over it some olive oil.

7. The ceviche should be seasoned with salt and black pepper to taste, adjusting as necessary.

8. Combine all the components in a gentle manner, taking care to avoid mushing the avocado, until everything is well incorporated.

9. Plastic wrap should cover the bowl, and the bowl should then go into the refrigerator for at least half an hour. This encasement and cool treatment allow the flavors to meld.

10. Enjoy as a refreshing appetizer or light meal the vegan dilled ceviche served chilled and garnished with, if desired, some more dill.

Equipment Needed

1. Large mixing bowl
2. Cutting board
3. Chef’s knife
4. Measuring cups
5. Measuring spoons
6. Citrus juicer (for lime juice)
7. Mixing spoon
8. Plastic wrap
9. Refrigerator

FAQ

• Q: Can I use any substitution for hearts of palm?A: You can use artichoke hearts as a substitute; they give a texture and flavor to the ceviche that is similar to that of its most basic form. In other words, they are close enough that you could serve it in the same way and not have anyone raise an eyebrow.
• Q: Is there a way to make this recipe less spicy?You may leave out the jalapeño or use less if you’d like a tamer taste.
• Q: How long can I store the Vegan Dilled Ceviche?For best freshness, it may be stored in an airtight container in the fridge. There, optimal freshness can be maintained for two days.
• Q: Can I use pre-packaged lime juice instead of freshly squeezed?A: If necessary, you can use lime juice that comes in a bottle, but for the best taste, nothing beats freshly squeezed juice from a lime.
• Q: What other herbs can I add besides dill?A: For extra flavor, any combination of cilantro and/or parsley can be added, and is often found in traditional ceviches.
• Q: How do I prevent the avocado from browning?A: Combine the diced avocado and lime juice gently; the lime juice will help to slow down browning.
• Q: Can this recipe be served as an appetizer?A: Absolutely, it serves as a wonderful first course. It can be plated with tortilla chips or served on a bed of lettuce.

Vegan Dilled Ceviche Recipe Substitutions and Variations

Cauliflower: Substitute with equal amounts of finely minced jicama for a like-textured, crisp result.
Tomato: Substitute with diced cherry tomatoes or tomatillos for a different flavor profile.
Use shallots, finely diced, for a milder flavor.
Use English cucumber or zucchini for a slightly different texture, keeping in mind that both options are seedless.
Lime Juice: If lime is unavailable, use lemon juice.

Pro Tips

1. Chill Your Ingredients: For the best flavor and texture, refrigerate all your ingredients before starting the recipe. This helps the final chilled ceviche to be refreshing and cool immediately after mixing.