This refreshing Citrus Vegan Ceviche with hearts of palm is a vibrant, zesty dish full of bright flavors and a perfect appetizer or light meal. It’s a great alternative to traditional ceviche, featuring the unique texture of hearts of palm, which resemble fish in the best way. The citrus marinade brings everything together for a tangy, fresh bite!
click the image below for a video tutorial
Ingredients:
- 2 cans (14 oz) hearts of palm, drained and sliced into thin rings or chopped
- 1 small red onion, finely diced
- 1 red pepper finely diced
- 1 medium cucumber, peeled, seeded, and diced
- 2 medium tomatoes, diced
- 1-2 avocados, diced
- 1 jalapeño, seeded and finely diced (optional, for heat)
- 1 cup fresh cilantro, chopped
- Juice of 2 limes
- Juice of 4 lemons
- 1 tbsp olive oil
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3 tsp old bay seasoning
- 1 tsp cajun seasoning
- 1 nori sheet shredded finely
- 1/4 tsp smoked paprika (optional)
- Pinch of chili flakes (optional, for extra spice)
Instructions:
- Prepare the Hearts of Palm:
- Open the can of hearts of palm, drain, and rinse well. Slice into thin rings or chop into small, bite-sized pieces, depending on your preference. Place them into a medium mixing bowl.
- Mix the Vegetables:
- Add the finely diced red onion, cucumber, tomato, red pepper and jalapeños (if using) to the bowl with the hearts of palm. Stir everything together gently.
- Make the Marinade:
- In a separate small bowl, combine the lime juice, orange juice, olive oil, rice vinegar, salt, pepper, cumin, smoked paprika, and chili flakes (if using). Whisk together until well combined.
- Combine and Marinate:
- Pour the marinade over the hearts of palm and vegetable mixture. Toss everything together, making sure the ceviche is evenly coated with the citrus marinade.
- Cover and let the ceviche marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Add the Avocado and Cilantro:
- Just before serving, gently fold in the diced avocado and fresh cilantro to the ceviche. Be careful not to mash the avocado.
- Serve:
- Serve the ceviche cold, garnished with extra cilantro or a squeeze of lime. It’s perfect with tortilla chips, tostadas, or as a topping for a salad.
