The Best Vegan Ceviche is made with hearts of palm which have a tender, flaky texture, and mild taste making it a fantastic fish substitute. Nori seaweed is added to the mix for a slight taste of the sea. Combined with avocado, cherry tomatoes, and lots of lime juice. Just 10 ingredients and 15 minutes to make, this is the perfect easy-to-make summer appetizer!
Traditionally ceviche is made with raw fish that is marinated in lime or lemon juice which sort of cooks the fish. Of course, as a vegan, I don't eat fish, but that doesn't mean we can't enjoy these fresh flavors. Hearts of palm are available canned in most grocery stores and I just love how flaky and tender they are. They make an amazing seafood alternative which is why I also use them in my recipe for vegan lobster, and vegan calamari!
Note: if you're concerned about the sustainability of hearts of palms, rest assured that, unlike some palm oils, most canned varieties of this veggie come from farmed peach palms. Just check with the brand you are purchasing to be sure.
Common questions:
What is vegan ceviche made of? hearts of palm, nori (for a fishy flavor), lots of lime juice, avocado, cherry tomatoes, red onion, cilantro, jalapeño, salt, and pepper.
How long does vegan ceviche last? The wonderful news is that because no raw fish is used, vegan ceviche stores well and keeps fresh (and is safe to eat) for much longer. Store the prepped ceviche in the fridge in an airtight container for up to 3 days.
How to Make The Best Vegan Ceviche:
Prep the hearts of palm by draining them and chopping them into ½-pieces.
Add the hearts of palm, nori (if using), juice from 3 limes, avocado, cherry tomatoes, red onion, cilantro, jalapeño to taste, salt and pepper to a large bowl and gently mix. Taste, and if desired add more lime juice. Serve fresh with tortilla chips. This ceviche can also be made ahead of time, just store in an airtight container in the fridge for up to 3 days.
This vegan ceviche recipe is...
- fresh
- easy to make
- the perfect summer appetizer
More vegan appetizers to try:
The Best Ever Cowboy Caviar
Vegan Satay Skewers
Coconut Crusted Vegan Shrimp
Vegan Ranch Veggie Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
The Best Vegan Ceviche
Ingredients
- 2 cans (398ml/ 14 fl.oz each) hearts of palm, drained and chopped into ½-inch pieces
- 1 sheet nori, finely chopped (optional for fishy taste) see notes
- 3 - 4 limes, juiced
- 1 avocado, cut into small cubes
- 1 cup cherry tomatoes, quartered
- ¼ red onion, finely sliced
- ½ cup cilantro, roughly chopped
- ½ - 1 jalapeño, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- tortilla chips, for serving
Instructions
- Add the hearts of palm, nori (if using), juice from 3 limes, avocado, cherry tomatoes, red onion, cilantro, jalapeño to taste, salt and pepper to a large bowl and gently mix. Taste, and if desired add more lime juice. Serve fresh with tortilla chips. This ceviche can also be made ahead of time, just store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
Lisa says
This was great! Fresh and tasty.
Tammy says
This is light but filling and absolutely delicious! Hubby grabbed a bag of chips and the bowl before I was even finished stirring it all together and just started devouring it! I'm always happy to get even more veggies in him so this is perfect. Thanks for the inspiration!
Jess @ IDTLC Support says
We're thrilled to hear it!
Debbie says
Hi Sam. Id love to try making the velvet cheesecakes, but in NZ, I cant find chocolate wafers. Its hard totell from the photo if these are those super thin wafers, or just chocolate cookies. Do you need the thin choc wafers? Thansk 🙂 Love your recipes.
Diane says
If I used nori flakes how much do you think? A teaspoon? A tablespoon?
Beata says
When I cut up my sheet of nori it looked like quite a bit, like at least a tablespoon. But you can add the flakes to taste! Whatever you like!
I made this almost as directed, but instead of red onion I used a medium shallot. Added a generous sprinkle of old bay seasoning as well. This ceviche was even better the next day! Thank you, Sam.
Beata says
Oh, I also used parsley since I did not have any cilantro but looking forward to making this with cilantro! Anyway, this was absolutely delicious and my boyfriend and I (we are not vegan) devoured this promptly over 2 nights with zero leftovers. Yum!
Sam Turnbull says
So happy you enjoyed!
Sam Turnbull says
I'm not sure, but I would start with a tablespoon and add more to taste. Enjoy!
Suzy says
I haven't made it yet, but I *know* it's going to be fantastic! What a great snack!! You might want to change the notes from "crab cakes" to "ceviche." 😉 The crab cakes are also delicious! I make them often and freeze them. But yeah...use the nori in both! 🙂 Thanks Sam!!
Sam Turnbull says
Yes a typo! Whoops! I hope you enjoy them!
Suzy says
I knew it ! I just knew it!! It was excellent! And it got husband's yum-yum approval! I used parsley instead of cilantro because I'm not a fan of soapy taste :-/ I was worried about the jalapeno and easily could have added a whole one. I also pulled the hearts of palm apart, like string cheese, and then I cut the strips into smaller pieces. This made using "scoopers" quite easy. I used a 1/2 sheet of nori that I pulverized in my coffee grinder. I'll use a whole sheet next time. I took this to a baseball game for tailgating. It was perfect! Thanks so much!!
Sam Turnbull says
So happy you loved it Suzy!