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Vegan ceviche with hearts of palm

Hearts of Palm Ceviche

Prep: 30 min
Cook: 0 min
Total: 3 hr
Servings: 6

A take on a Latin American favorite, vegan ceviche. The fresh vibrant flavors and colors lend to a perfect dish for any time of the year.

Author Vegan Phoodie
by Vegan Phoodie
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Ceviche Mix (6 Servings)
Needed Kitchenware: 3 Large Mixing Bowls, Cooking Pot, Blender, Sieve
Main Ingredients
  • 1 14 ounce can hearts of palm
  • ½ cucumber
  • ½ cup small red onion
  • 1 serrano pepper
  • 1 Roma tomato
  • 2 very small sweet peppers, ideally yellow
  • 1 tbsp chopped cilantro leaves
  • 1 small avocado
  • juice from 2 key limes
Sauce Marinade
  • 3 Roma tomatoes
  • ~2 cups ice cubes
  • 2 cilantro stems
  • sprig of fresh oregano
  • 2 cloves garlic
  • ¼ cup red onion
  • cucumber pulp
  • 1 tbsp sea salt
  • ¼ cup juice from hearts of palm can
  • ¼ spring water
Serving Suggestions
  • garnish with sliced radish, micro greens, or sprouts (optional)
  • serve on toastadas with vegan crema and hot sauce (optional)
Recipe Directions


  • Prepare the main ingredients and place each into 1 large mixing bowl. Open the can for the hearts of palm, remove each, slice thin. Reserve the juice from the can for later, set aside. Peel the cucumber and remove the middle, reserving this pulp of this cucumber for later, discard the skin. Dice the red onion, tomato, sweet peppers, and avocado. Slice the serrano pepper thin. Chop the cilantro leaves. Add the lime juice and mix lightly altogether. Set this bowl aside for later.
  • Prepare the tomatoes in the marinade by setting a cooking pot on the stove with about 2 quarts of water and set it to boil. In 1 large mixing bowl, add the ice and add about 1 quart of water, set the bowl near the boiling pot of water. Cut an x shape on the back of each of the 3 Roma tomatoes. Once the pot of water is boiling, safely lower each tomato into the water using a slotted spoon. Once 1 minute has passed, remove the tomatoes and quickly transfer to the ice bowl and allow them to cool for 5 minutes. Move them to a cutting board and remove the core, discard it. Pull off all the skins. Slice each tomato in half horizontal, scoop out the seeds and discard. This does not have to be perfect, just get most of the seeds. Chop them up a little smaller and place in the blender.
  • Dice the red onion and add to the blender. Add to the blender the rest of the sauce marinade ingredients: cilantro stems, oregano, 2 garlic cloves, the saved cucumber pulp, salt, hearts of palm juice and spring water. Blend for 30 seconds.
  • Strain this blended mixture by placing the sieve above the bowl with your main ingredients. Pour the mixture into the sieve and only the liquid from this mixture will be added to your main ingredients bowl, discard the pulp in the sieve. Stir all the ingredients in the bowl together lightly. Cover and refrigerate for 1-3 hours, the longer the better.
  • Enjoy on top of tostadas garnished with radishes and sprouts, served alongside vegan creama and hot sauce.
Recipe nutrition

Nutritional Information

Yield: Ceviche Mix
Servings: 6
Information per serving:
Energy: 86.6 kcal
Carbohydrate: 12.3 g
Protein: 3.2 g
Fiber: 4.4 g
Sugar: 3.9 g
Fat: 4.1 g
Monounsaturated Fat: 2.3 g
Polyunsatured Fat: 0.6 g
Omega-3: 0 g
Omega-6: 0.5 g
Saturated Fat: 0.6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 27.6 mg 6% DV
Folate: 66.4 µg 16% DV
A: 437.6 IU 18% DV
B1: 0.1 mg 6% DV
B2: 0.1 mg 8% DV
B3: 1.2 mg 8% DV
B5: 0.6 mg 11% DV
B6: 0.2 mg 16% DV
B12: 0 mg 0% DV
C: 64.6 mg 86% DV
D: 0 IU 0% DV
E: 1.1 mg 7% DV
K: 36.2 µg 40% DV
Calcium: 62.9 mg 6% DV
Copper: 0.2 mg 22% DV
Iron: 2.5 mg 14% DV
Magnesium: 44.8 mg 13% DV
Manganese: 1.1 mg 60% DV
Phosphorus: 84 mg 11% DV
Potassium: 451 mg 9% DV
Selenium: 0.9 µg 1% DV
Sodium: 1453 mg 96% DV
Zinc: 1.1 mg 13% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegan ceviche with hearts of palm

What is Ceviche?

Ceviche is traditionally a seafood appetizer made in Latin America, Mexico, and the Caribbean. It's a mix of fresh, raw fish cured in the acid of fresh juices, especially limes.

This vegan recipe uses hearts of palm in place of the fish or shrimp that might typically be found in ceviche. This particular recipe does not replicate the fishy flavor, but focuses more on fresh fruits, juices, and ingredients.

Low Calorie, Whole Food, & Raw!

It's a really healthy recipe packed with nutrition! Serving suggestions recommends to serve on fresh tostadas with crema, but you can serve in various ways like with tortilla chips like a dip, inside of lettuce cups, or as a salad beside a main dish in a meal.

Clamato Juice

Traditional recipes might call for a name brand juice cocktail mix called Clamato juice. The sauce and marinade in this recipe replicates (and improves upon) that juice.

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