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.
Servings 8 people
Calories 124kcal
Equipment
- 1 Large bowl
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
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.
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
