The Best Vegan Ceviche
This 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!
Servings: 8
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.
Notes
Nori: Nori is the seaweed used to make sushi, and it adds a subtle seafood-like flavor to the ceviche. I use one full-size sheet of plain nori. Roasted seaweed snacks can also work, but the sheets are much smaller and are often salted or seasoned, so use 3–4 sheets and reduce the salt if needed. Chop the nori into fine flakes before adding. I find kitchen scissors work best.
Lime: Start with the juice of 3 limes, then taste before adding the fourth.
Jalapeño: Use ½ jalapeño for a milder ceviche or the full jalapeño for more heat. For even less heat, remove the seeds and membrane before chopping.
Storage: For the best texture and color, I recommend serving the ceviche the day it's made. Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado will soften and may darken slightly as it sits, but it will still be delicious.
Nutrition
Serving: 1serving without tortilla chips (recipe makes 8 servings) | Calories: 167kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 164mg | Potassium: 1994mg | Fiber: 4g | Sugar: 18g | Vitamin A: 301IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 2mg
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