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I love ceviche and decided to turn a basic ceviche recipe into a vegan version with this Hearts of Palm Ceviche.
Traditional ceviche is basically raw fish (white fish, shrimp, etc.) marinated in lime juice and tossed with cucumbers, tomatoes, cilantro and jalapeno. Today, I replaced the traditional fish used in ceviche with diced hearts of palm.
I like to eat this Hearts of Palm Ceviche with chips, sprinkled with a little Tajin. It’s also good on tostadas or lettuce cups for a more low carb alternative. However you enjoy this ceviche, it’s a great alternative for vegan/vegetarian/plant based eating and a lunch staple in my house!
Hearts of Palm Ceviche
Ingredients
- 1/4 red onion, diced or thinly sliced
- 2 limes, juiced and zested
- 1/2 tsp. salt
- 1 14oz. can hearts of palm, drained
- 1/2 English cucumber, diced (peeled, if desired)
- 2 tomatoes, diced (or grape tomatoes, cut in 1/4ths)
- 1/2 jalapeno, diced
- 1/2 C. chopped cilantro
- 1/2 tsp. cumin
- 1 Tbls. olive oil
- 1 avocado, diced
Instructions
Place onions in bowl with lime juice, zest and salt. Set aside while prepping other ingredients.
Drain and rinse hearts of palm. Dice into cubes or slice.
Add hearts of palm, cucumber, tomatoes, jalapeño, cilantro, cumin, and olive oil to bowl with onions and stir to combine. Gently fold in avocado.
Taste and adjust seasoning as needed.
Serve with tortilla chips, tostadas or lettuce cups. I like to sprinkle a little Tajin seasoning on top but that’s optional.