The Best Vegan Ceviche
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!
Servings: 8
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
Nori: nori is the seaweed you use to make sushi with, it's what adds a fishy taste. If you prefer you can omit it for a more mild taste. Chop the nori into fine flakes, I find it's easiest to do this with kitchen scissors.
Nutrition
Serving: 1serving without tortilla chips (recipe makes 8 servings) | Calories: 168kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 164mg | Potassium: 1999mg | Fiber: 4g | Sugar: 18g | Vitamin A: 320IU | Vitamin C: 26mg | Calcium: 34mg | Iron: 2mg
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