Welcome to my latest summer obsession… Vegan hearts of palm ceviche! It’s light, tangy, and flavorful. The recipe takes only ten minutes to prepare. It tastes so close to the real thing, but no little fishies were harmed in the making of this hearts of palm ceviche. 🙂
I used to work at a Spanish tapas restaurant and I looooooved their ceviche. It’s such a wonderful dish. I mean, lime juice is the best thing ever, am I right? What makes this hearts of palm ceviche immensely better than the seafood variety is that A) as mentioned, no fish, shrimp, or scallops were harmed in the making of this dish. Still eating fish? I implore you to reconsider. Recent studies predict our oceans will be depleted of fish by the year 2048! This will lead to devastating effects on the food chain, environment, etc. So give up the fish! Make this hearts of palm ceviche instead! Now onto more reasons why this ceviche is better.. 😉
B) It’s ready immediately after mixing the ingredients together. No more waiting for lime juice to slowly cook your seafood. This hearts of palm ceviche is ready to be instantly and excitedly devoured. Eat it with chips, salad, or straight out of the bowl with a spoon.
C) Seafood is expensive! Hearts of palm isn’t the cheapest vegetable on the market, but it is quite a bit more affordable than quality scallops and shrimp. Check this ingredients list, it’s so simple! I made the recipe for a crowd. It serves 4-5 as a main dish salad or 8-10 as an appetizer.
I am completely obsessed with this Vegan hearts of palm ceviche recipe. I’ve made it four times just in the last week! I can’t get over how fresh and simple it is. While not entirely raw, it’s pretty close. I adore the rainbow colors too. It’s pretty AND delicious. Who can argue against that?
Hearts of Palm Ceviche
Light flavorful and filling! Vegan hearts of palm ceviche that's ready in only 15 minutes.
- 2 20oz jars hearts of palm
- 4 medium tomatoes chopped
- 1 red onion
- 4 jalepeños deseeded + finely chopped
- 1 orange bell pepper
- 1 yellow bell pepper
- 2 small cucumbers
- 1 bunch cilantro
- 2 avocados
- juice of 4 limes + 1 for garnish
- 1 tbsp olive oil optional
- salt and pepper to taste
- tortilla chips or salad for serving
Drain the water from the hearts of palm and chop it into large chunks. In a medium bowl combine the hearts of palm with the remaining ingredients.
Deseed the avocados and slice them into large chunks. Stir the avocado into the hearts of palm ceviche. Enjoy with chips or as a salad.
* will keep up to 4-5 days in a closed container in the frige
Did you make this Vegan hearts of palm ceviche? Leave us a comment and tell us about it! While you’re at it, post a photo to Instagram with the tag #carrotsandflowers so we can admire your summertime snack! It will make our day! For more simple summer recipes, be sure to check out our Raw Gazpacho in Bell Pepper Bowls and our Portobello Fajitas with Easy Guacamole.
If you haven’t tried this hearts of palm ceviche but want to save the recipe for later, pin the photo below!