Author: The Best Vegan Ceviche is fresh, zesty, and packed with flavor! Hearts of palm have a tender, flaky texture that makes a fantastic seafood substitute, while nori adds a subtle taste of the sea. Tossed with avocado, juicy tomatoes, red onion, cilantro, jalapeño, and plenty of fresh lime juice, this easy summer appetizer takes just 15 minutes to make!
Traditionally, ceviche is made with raw fish marinated in citrus juice. Of course, as a vegan, I don't eat fish, but that doesn't mean we can't enjoy those same fresh, zesty 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 palm, look for brands that use cultivated or farmed peach palm rather than wild-harvested hearts of palm. Check the package or the brand's website if you're unsure.
Common questions:
What is vegan ceviche made of? This vegan ceviche uses hearts of palm in place of fish. Their naturally tender, flaky texture works perfectly with fresh lime juice, avocado, cherry tomatoes, red onion, cilantro, jalapeño, and nori for a subtle taste of the sea.
How long does vegan ceviche last? Store leftover vegan ceviche in an airtight container in the refrigerator for up to 3 days. It's best the day it's made, as the avocado will soften and may darken slightly over time.
How to Make The Best Vegan Ceviche:
Prep the hearts of palm by draining them and chopping them into ½-inch pieces.
Add the hearts of palm, nori (if using), juice of 3 limes, avocado, cherry tomatoes, red onion, cilantro, jalapeño, salt, and pepper to a large bowl. Gently toss until combined. Taste and add more lime juice or jalapeño as desired. Serve immediately with tortilla chips, or chill until ready to serve.
What to Serve with Vegan Ceviche
- Tortilla chips for scooping
- Serve with guacamole, pico de gallo, or corn salsa for a fresh summer appetizer spread.
- Pair with tofu tacos and cilantro lime rice to turn it into a meal.
- Serve it as a fresh side salad alongside a veggie hummus wrap or chickpea salad sandwich.
If you try this vegan ceviche recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
The Best Vegan Ceviche
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Ingredients
- 2 cans (14 oz / 398 ml each) hearts of palm, drained and chopped into ½-inch pieces
- 1 sheet nori, finely chopped (optional, for seafood-like flavor; see notes)
- 3-4 limes, juiced
- 1 avocado, cut into small cubes
- 1 cup cherry tomatoes, quartered
- ¼ red onion, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- ½-1 jalapeño, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- tortilla chips, for serving
Instructions
- Make the ceviche: Add the hearts of palm, nori (if using), juice of 3 limes, avocado, cherry tomatoes, red onion, cilantro, jalapeño, salt, and pepper to a large bowl. Gently toss until combined.
- Taste and adjust: Taste and add more lime juice or jalapeño as desired.
- Serve: Serve immediately with tortilla chips, or chill until ready to serve.
Gayle says
It was delicious I'll be making this again!!! Love it
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So glad you loved it, Gayle! 😊
Beata says
I made this recipe before and posted a 5 star review, but coming back, to report that this ceviche blew away a couple of 25+ years vegans!
Had 2 cans of hearts of palm "lasagna noodles". Apparently, at some point I had plans to make a low carb lasagna, which clearly never happened hahahaha. Chopped the "noodles" up and they worked just fine! Used a medium shallot. Added more cherry tomatoes as I just ❤️ them! 2 small avocados. By accident, I used half a serrano pepper instead of jalapeno pepper oops, so I skipped all the black pepper, as I was going to have a guest who does not do spicy (that worked out very well, with just a touch of heat). Had only 2 limes, but the juice was sufficient. Buzzed my sheet of nori in a coffee grinder; worked great! I also added a good sprinkle of Old Bay seasoning. Made the ceviche a few hours before my dinner guests were to arrive, to let the flavors marry. And boy, did they marry!
The non-spicy vegan guest asked for a portion to take home! I could not believe that no one at the dinner party had any hearts of palm EVER, being vegan or not... The ceviche was a smashing hit, and I was told that none of my party guests (2 vegans, 2 omnivores) had anything that tasted so summery and fresh! I was basking in all the glory, but of course gave the credit to Sam. 😊
So happy I found this recipe a few years back! Definitely a very tasty party and conversation starter. Thank you so much, Sam!
Jess @ It Doesn't Taste Like Chicken says
Amazing! We love hearing stories like this and we're so thankful you came back to review the recipe!
maggie says
easy and absolutely delicious. Always a favorite.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thanks Maggie!
Angie says
Delicious, refreshing and easy!
Lisa says
This was great! Fresh and tasty.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it Lisa 🙂
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!