Ceviche is a Latin American dish built on seafood marinated in citrus, and the vegan version swaps the catch for hearts of palm, the tender white core of certain palm trees that comes packed in brine. On their own they are mild and a little firm, which is exactly why they take on lime, chili, and garlic so well. I serve the bowl the way it is eaten in Peru and Ecuador, spooned onto tostadas or scooped up with tortilla chips. It holds its own next to my vegan jalapeno poppers and a bowl of creamy vegan coleslaw on a snack table, and a tangy creamy vegan cucumber salad works the same cool, crunchy way.

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Vegan Ceviche

A no-cook vegan ceviche built on rinsed hearts of palm marinated in fresh lime and orange, with crisp red onion, tomato, jalapeno, and a quick blended citrus leche de tigre, finished with avocado and cilantro and served cold on tostadas or with tortilla chips.

Course Appetizer

Cuisine Latin American

Keyword ceviche de palmito, hearts of palm ceviche, vegan ceviche, vegan ceviche recipe, vegan hearts of palm ceviche

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

Ceviche

• 2 cans hearts of palm about 14 ounces each, drained and rinsed
• 1/4 small red onion very thinly sliced
• 1 cup cherry tomatoes quartered
• 1 jalapeno or serrano pepper seeded and finely chopped
• 1 large ripe avocado diced
• 1/4 cup fresh cilantro chopped, plus more for serving

Citrus dressing

• 1/2 cup fresh lime juice about 4 limes
• 1/4 cup fresh orange juice
• 1 small garlic clove grated
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt plus more to taste
• 1/4 teaspoon freshly ground black pepper

For serving

• tostadas or tortilla chips for scooping

Instructions

• Drain and rinse the hearts of palm under cold running water, then slice each piece in half lengthwise and cut it crosswise into bite-size pieces. Rinsing off the packing brine is what keeps the ceviche tasting bright instead of salty and pickled.
• Put the hearts of palm in a large bowl, pour over the lime juice and orange juice, and set it aside to marinate for 20 to 30 minutes. The citrus is what gives the mild palm its flavor, so give it that time before anything else goes in.
• While the palm marinates, soak the sliced red onion in a bowl of ice water for 10 minutes, then drain it well. Ice water pulls the harsh bite out of the onion so it stays crisp without dominating the bowl.
• Make the dressing: pour 1/4 cup of the citrus from the palm bowl into a small blender, add the garlic, half of the cilantro, and a few pieces of the jalapeno and palm, and blend until smooth. Whisk in the olive oil, cumin, salt, and black pepper. This quick plant version of leche de tigre is what makes the dressing cling and season every bite.
• Add the drained onion, tomatoes, and remaining jalapeno to the marinated hearts of palm, pour over the blended dressing, and toss to combine. Taste and add more salt or lime juice if the bowl needs a lift.
• Just before serving, gently fold in the avocado and the rest of the cilantro so they hold their shape. Spoon the ceviche into bowls or onto tostadas and finish with a little extra cilantro. Serve cold with tortilla chips or tostadas for scooping.

Notes

Look for hearts of palm packed in water or brine in the canned vegetable aisle, and give them a thorough rinse so the packing liquid does not make the ceviche taste like a pickle jar. The dressing is a loose plant version of leche de tigre, the seasoned citrus base used in Peruvian ceviche, built from the same marinade you soak the palm in. Serve the ceviche on tostadas or with tortilla chips; it is also good spooned over a bed of greens. The balance of salt and lime shifts as the bowl sits, so taste once more right before it goes to the table.

Why This Vegan Ceviche Works

• Rinsing off the brine is half the flavor – Hearts of palm sit in salty packing liquid, and if it goes straight into the bowl the whole thing tastes like the can. Rinsing lets the citrus speak instead.
• Hearts of palm drink up the citrus – They are mild and firm, so a 20 to 30 minute soak carries lime and orange all the way through, the same way citrus seasons the classic version.
• Soaking the onion keeps the bite clean – Raw red onion can overpower everything in the bowl. Ten minutes in ice water softens that sharpness so it adds crunch instead of heat.
• A blended leche de tigre ties the bowl together – Blending some of the citrus with garlic, cilantro, jalapeno, and a piece of palm makes one seasoned dressing that clings to every piece instead of leaving a watery pool at the bottom.
• Folding in the avocado last protects the texture – Avocado breaks down the moment it is tossed hard, so adding it at the end keeps creamy chunks rather than green mush.

Tips for Vegan Ceviche

• Rinse the hearts of palm under cold water for a good 10 seconds before slicing, until no trace of the salty packing liquid is left.
• Cut the palm into pieces about the size of a lima bean. Chunky pieces can feel rubbery, and anything smaller disappears into the dressing.
• Let the hearts of palm sit in the citrus for at least 20 minutes before you add the rest, so they taste seasoned all the way through rather than raw and plain.
• Soak the sliced red onion in ice water for 10 minutes and drain it well. You keep the crunch and lose the sting.
• Fold in the avocado and most of the cilantro at the very end, gently, so the avocado stays in creamy pieces.
• Taste before serving and fix the bowl with salt first, then lime. If it tastes flat, it usually needs salt, not more acid.

Storage

This ceviche is best within a few hours of mixing, but it keeps in the fridge for up to 2 days in an airtight container. The hearts of palm hold up well, while the avocado will brown and soften, so if you are making it ahead, leave the avocado out and fold it in fresh just before serving. Because the tomato and orange release liquid as it sits, spoon off any excess juice before serving leftovers, then taste and add a squeeze of lime to bring it back to life. Serve it cold straight from the fridge; nothing here needs reheating.

FAQ

What do hearts of palm taste like?

Hearts of palm are the tender white core of certain palm trees, and they taste mild, faintly nutty, and slightly like artichoke. They are firm but tender and come packed in brine, which is why rinsing them first matters so much. Their neutral flavor and firm bite are what make them such a good stand-in for the classic version.

Can I make vegan ceviche without hearts of palm?

You can. Canned artichoke hearts or finely shredded green papaya come close in texture, and they are the swaps I reach for when I cannot find good hearts of palm. Hearts of palm still work best because they stay firm and hold their shape through a long soak instead of turning soft.

Is vegan ceviche supposed to be served cold?

Yes, always cold. Ceviche is a chilled dish, and this version has no cooking step at all, so you want the hearts of palm and vegetables cold and crisp. If you make it ahead, keep it covered in the fridge and serve it straight from there. Leaving it out at room temperature for a long time only makes the vegetables go limp.

Why does my ceviche taste too salty or too sour?

Too salty almost always means the brine from the hearts of palm made it into the bowl, so rinse them well before slicing and hold back on the added salt until you taste. Too sour means the lime is running ahead of everything else, and a pinch more salt plus a touch more orange juice rounds it out. Season slowly and taste as you go, since the balance shifts as it sits.