Vegan Ceviche

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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. 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.

• 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.

• 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.

Add-In Ideas

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

Recipe

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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

US CustomaryMetric

• ▢ 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

Cook ModePrevent 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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