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Cool down on a warm summer day with this refreshingly tasty Vegan Ceviche. It's filled to the brim with fresh veggies, citrusy flavor, and has a subtle spicy kick. Serve it as an appetizer, side, or light meal.
If I could only keep one thing in my fridge all summer long, this Vegan Ceviche would be the winner. I can eat it for breakfast, lunch, or dinner. It's flavorful, light, and so refreshing!
Ceviche is a seafood-based dish that originated in Peru and is made throughout Latin America in various forms. The method is typically the same, though, and uses an acidic marinade to "cook" the raw fish.
The fresh ingredients do vary, but some common ingredients are lime or lemon juice, red onion, cilantro, chiles, and tomatoes. This vegan version has all those amazing flavors and is so easy to make at home. It pairs nicely with my shredded tofu tacos, these vegan fajitas, and more.
Ingredients Needed
The ingredients are simple and easy to find. Plus, the recipe is easy to customize if you can't find something. Here are some notes and substitute ideas:
- Hearts of Palm - This is used in place of fish. It doesn't taste like fish, but you can add ½ teaspoon of dulse granules or ground nori for an ocean flavor.
- Citrus - I used lime juice, orange juice, and lemon juice, but feel free to change it up. You can use lemon and lime while omitting the orange juice, or use all lemon or lime juice (about ½ cup). I wouldn't use only orange juice, though, but ½ cup lime and ¼ cup orange juice work nicely.
- Chickpeas - This isn't in the classic version, but I added them for extra protein. You can omit them if preferred.
- Tomatoes - Adds freshness and juiciness. Use Roma, vine-ripened, or cherry tomatoes.
- Cucumbers - I prefer using Persian or English cucumbers for the best flavor. No need to peel.
- Cilantro - You can substitute with fresh parsley. Mint or chives will work, but use half the amount.
- Red onion - Dice this up small or thinly slice so it softens and melds nicely in the marinade.
- Jalapeño - Adds a subtle heat when deseeded. For a spicier kick, leave the seeds in and mince well.
- Garlic - Fresh is best, but you can use ½ teaspoon of granulated garlic, or omit.
- Olive Oil - Helps soften the citrus, but you can omit it for an oil-free version.
- Agave Nectar - Helps round everything out, but you can skip it if preferred.
How to make the best Vegan Ceviche
This part is super simple. You just need to prep and wait while the flavors come together. Here's what you'll need to do:
- In a large bowl, add the orange juice, lime juice, lemon juice, olive oil, garlic, agave, salt, and pepper, and whisk to combine.
- Add the cucumber, tomatoes, onion, chickpeas, cilantro, and jalapeño and toss to combine. Cover and place in the fridge for 1 hour, and toss at the halfway mark. Taste and adjust flavors if needed.
FAQs
My favorite way to enjoy ceviche is to scoop it right out of the bowl with sturdy tortilla chips or thick plantain chips. It also pairs nicely with fajitas, tacos, tostadas, or burritos. You can keep it simple and pair it with roasted sweet potatoes, grilled corn, or rice. For a lower-carb option, serve it in lettuce wraps.
Add small cubes of just-ripened avocado for richness, ripe mango for a sweet pop, roasted or grilled corn for smokiness, and finely diced radishes for a crisp, peppery bite. Add the avocado after marinating to avoid mushiness, and refer to my Mexican corn salad recipe for corn roasting tips.
More vegan fish recipes to try
If you are interested in more fish-free recipes, here are some reader favorites to try:
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Recipe
Vegan Ceviche
Ingredients
- 2 14-ounce jars hearts of palm , rinsed + drained. Sliced into ¼-inch thick half moons
- 1 15-ounce can chickpeas , drained and rinsed
- 2 medium tomatoes , diced
- 2 Persian cucumbers , diced (sub ½ of a large Engish cucumber)
- ½ cup chopped cilantro
- ½ small red onion , finely diced
- 1 jalapeño , minced
- 1 clove garlic , crushed or grated (sub granulated garlic)
- ¼ cup lime juice , fresh-squeezed
- ¼ cup orange juice , fresh squeezed
- ¼ cup lemon juice , fresh-squeezed
- 1 tablespoon olive oil , extra virgin
- 1 teaspoon agave nectar (optional)
- ½ teaspoon sea salt , more to taste
- Fresh-cracked pepper , to taste
Recommended Equipment
- 1 Large bowl
Instructions
- Add the orange juice, lime juice, lemon juice, olive oil, garlic, agave, salt, and pepper to a large bowl and whisk to combine.
- Now add the hearts of palm, cucumber, tomatoes, onion, chickpeas, cilantro, and jalapeño. Gently toss to combine. Cover and place in the fridge for 1 hour and toss at the halfway mark. Taste and adjust flavors if needed.
Notes
- It's important to let the ceviche marinate so the flavors can meld and soften.
- If you want to add a subtle ocean flavor, feel free to add ½-1 teaspoon of dulse granules or ground nori for an ocean-like flavor. I thought it was just as delicious with or without it.
- Storage - Store in an airtight container in the fridge for 3-5 days.
Peggy
So good! Has the real taste of a ceviche. So, so tasty! I would probably replaces the jalapeño for Peruvian Yellow Pepper (if you like the heat). Make sure you get the whole palm of hearts instead of the already sliced, as the latter is more grainy.
Melissa Huggins
Hello Peggy, I'm so happy you loved it. Sounds so good with the Peruvian pepper. Thank you for the feedback and additional tips! 🙂
Nancy Greider
This is excellent. I made it to take on vacation with friends and will make it again for our next gathering with friends. I will made bread to put it on. It’s a little messy for crackers so home make bread will take it over the top.
Melissa Huggins
HI Nancy, I'm so happy it was a hit...sounds perfect with crusty bread. Thanks for trying it and for dropping by to give this awesome feedback. 🙂
Cathy McCra
Hi Melissa. The Instructions don't mention the Hearts of Palm in step 2, where I assume they are added. No big deal, just an observation. Sounds wonderful. 😋 Making this tomorrow!! Thank you very much.
Melissa Huggins
Hi Cathy, thank you for catching that! I'm so happy you'll try the recipe. Have a wonderful weekend 🙂
Nick
This is really good. Same as Mexican ceviche, just no shrimp. Who needs them shrimp anyways.