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    Home » All Recipes » Side Dishes

    Vegan Ceviche

    August 18, 2022 By Melissa Huggins / 7 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    Hearts of palm salad in bowl.

    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.

    Closeup view of vegan ceviche in a white bowl with tortilla chips on the side.

    If I could only keep one thing in my fridge all summer long, this Vegan Ceviche would be the winner. It's just one thing that I can never get sick of and 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 all 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.

    Ingredients for Vegan Ceviche

    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:

    All ingredients to make the salad on a white table top.
    • Hearts of Palm - this is used to replace the fish which is the main ingredient in classic ceviche. It doesn't taste like fish, but you can always add ½ teaspoon of kelp granules or ground nori for an ocean-like flavor.
    • Citrus - I used a combination of lime juice, orange juice, and lemon juice but feel free to change it up. You can use a combination of 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 - they aren't used in fish-based ceviche, but I added them for extra protein. You can omit them if preferred.
    • Tomatoes - adds freshness and juiciness. You can use Roma, vine-ripened, or cherry tomatoes.
    • Cucumbers - they release some of their water while marinating which softens the flavors and makes everything taste even more refreshing. I like to use Persian or English cucumbers for the best flavor. No need to peel.
    • Cilantro - if you aren't a fan, you can substitute with fresh parsley. Mint or chives will work too, but I would use half the amount.
    • Red onion - make sure to dice this up well or thinly slice so it softens and melds nicely in the marinade. You don't want strong-tasting, crunchy onions in this dish.
    • Jalapeño - this adds a very subtle heat to the dish if you deseed it first. If you want a slightly spicier kick, you can leave the seeds in. Just make sure to mince the pepper up well. If you want a very spicy vegan ceviche, you can use a deseeded serrano pepper or leave some seeds for extra heat.
    • Garlic - fresh is best, but you can also use a ½ teaspoon of granulated garlic or you can omit the garlic altogether.
    • Olive Oil - this helps soften the citrus flavors, but you can omit it for an oil-free version.
    • Agave Nectar - this 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:

    Three process photos showing how to make the marinade and tossing everything together in a bowl.
    • 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.

    How to serve Ceviche

    My favorite way to enjoy this vegan ceviche is to scoop it right out of the bowl with sturdy tortilla chips and pair it with an ice-cold beer. Here are some other ideas to try:

    • Serve it with breakfast alongside Tofu Scramble, or Grilled Polenta.
    • Top it on a tostada.
    • Enjoy it with Vegan Fajitas, tacos, or burritos.
    • Serve it with thick plantain chips.
    • 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-In Ideas

    This vegan ceviche recipe is super flavorful as is, but if you want to go all out, here are some tasty ideas to try:

    • Avocado - adds a wonderful texture and richness. I like to add this after the ceviche has marinated and it's best to use a just-ripened avocado that is still somewhat firm. Otherwise, it can turn mushy as it sits. Small cubes work well.
    • Mango - adds a little pop of sweetness. Just make sure it's ripened first.
    • Roasted or Grilled Corn - for added texture and smoky flavor. You can learn how to roast/grill the corn in my Mexican Corn Salad Recipe.
    • Radishes - adds a slightly crisp texture and peppery flavor. I like to dice them up small.
    How long does vegan ceviche last?

    Since it's made with hearts of palm instead of fish, it will last in the fridge for 3-5 days. For optimal freshness, store it in an airtight container.

    Overhead view of vegan ceviche in a white bowl with a spoon on the side.

    More vegan fish recipes to try

    If you are interested in more fish-free recipes, here are some reader favorites to try:

    • Vegan Crab Cakes
    • Crabless Vegan Stuffed Mushrooms
    • Vegan Tuna Sandwich

    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!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    overhead view of vegan ceviche in a bowl with a spoon inside.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 8 votes

    Vegan Ceviche

    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.
    Prep Time15 minutes mins
    Resting Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Appetizer, Side
    Cuisine: Mexican-Style
    Servings: 8 people
    Calories: 124kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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

    • Serving Ideas: you can serve this vegan ceviche as an appetizer with sturdy plantain or tortilla chips. You can also serve it as a side or topping to a variety of foods such as burritos, tacos, tofu scramble, roasted potatoes, rice, grilled corn, wraps, grilled polenta, roasted veggies, mushroom steaks, etc. For a lower carb option, you can stuff it in lettuce wraps. So good! 
    • Olive Oil - this helps soften the citrus flavors, but you can omit it for an oil-free version.
    • Chickpeas - they aren't used in fish-based ceviche, but I added them for extra protein. You can omit them if preferred.
    • 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 kelp granules or ground nori for an ocean-like flavor if preferred. I thought it was just as delicious with or without it. 
    • Storage - store in an airtight container in the fridge for 3-5 days. 

    Nutrition

    Calories: 124kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 148mg | Fiber: 1g | Sugar: 3g
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 8 votes (5 ratings without comment)

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      Recipe Rating




    1. Peggy

      July 05, 2023 at 5:21 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        July 06, 2023 at 10:53 am

        Hello Peggy, I'm so happy you loved it. Sounds so good with the Peruvian pepper. Thank you for the feedback and additional tips! 🙂

        Reply
    2. Nancy Greider

      June 16, 2023 at 9:40 am

      5 stars
      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.

      Reply
      • Melissa Huggins

        July 04, 2023 at 4:13 am

        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. 🙂

        Reply
    3. Cathy McCra

      August 19, 2022 at 5:47 pm

      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.

      Reply
      • Melissa Huggins

        August 19, 2022 at 7:17 pm

        Hi Cathy, thank you for catching that! I'm so happy you'll try the recipe. Have a wonderful weekend 🙂

        Reply
        • Nick

          June 09, 2023 at 5:28 pm

          5 stars
          This is really good. Same as Mexican ceviche, just no shrimp. Who needs them shrimp anyways.

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