Vegan Ceviche

Vegan ceviche is a refreshing and vibrant plant-based dish that captures the essence of traditional ceviche while replacing seafood with hearts of palm. Typically made by marinating ingredients like diced tomatoes, bell peppers, red onions, cucumbers, and avocado in a tangy blend of citrus juices, such as lime and lemon, along with aromatic herbs like cilantro, it offers a delightful combination of flavors and textures. The citrus marinade gently "cooks" the vegetables, infusing them with a zesty and tangy taste, while the addition of jalapeños or chili peppers adds a mild heat. Served chilled and often accompanied by crispy tortilla chips or tostadas, vegan ceviche provides a satisfying and guilt-free alternative for those seeking a light, flavorful, and cruelty-free appetizer or snack.

For the Hearts of Palm Ceviche:

• 1 can (14 oz) hearts of palm, drained and rinsed

• 1 small red onion, finely chopped

• 1 bell pepper (any color), finely chopped

• 1 medium tomato, diced

• 1 cucumber, diced

• 1 jalapeño pepper, seeds removed and finely chopped (optional, adjust to taste)

• 1/4 cup chopped fresh cilantro

• Juice of 2-3 limes

• Salt and pepper to taste

For the Marinade:

• 2 tablespoons olive oil

• 2 tablespoons fresh orange juice

• 2 tablespoons fresh lemon juice

• 1 tablespoon rice vinegar or apple cider vinegar

• 1 garlic clove, minced

• 1 teaspoon agave syrup or maple syrup

• Salt and pepper to taste

For Serving:

• Tortilla chips or tostadas

• Avocado slices (optional)

• Lime wedges

• Extra cilantro for garnish 

Instructions:

• Prepare the Hearts of Palm: Cut the hearts of palm into small rounds or thin strips to mimic the texture of seafood.

• Make the Marinade: In a bowl, whisk together the olive oil, orange juice, lemon juice, vinegar, minced garlic, agave syrup, salt, and pepper.

• Combine Ingredients: In a large mixing bowl, combine the hearts of palm, chopped red onion, bell pepper, tomato, cucumber, jalapeño (if using), and chopped cilantro.

• Pour the marinade over the vegetables and hearts of palm. Gently toss to combine, ensuring everything is well coated with the marinade.

• Let it Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the hearts of palm to absorb the marinade.

• Season and Serve: Before serving, taste and adjust the seasoning with additional salt, pepper, or lime juice if needed. Serve the hearts of palm ceviche on tortilla chips or tostadas, and garnish with avocado slices, lime wedges, and extra cilantro.

• Enjoy: Serve immediately as an appetizer or light meal. The vegan hearts of palm ceviche can also be stored in the refrigerator for a day or two, although it's best enjoyed fresh.

Note: Hearts of palm are delicate, so be gentle when mixing the ceviche to avoid breaking them apart. Feel free to customize this recipe by adding other vegetables like corn, diced mango, or even chopped radishes for extra crunch and flavor.

Full Step by Step is on my YouTube Channel: My Vegan Kitchen Life

Click the link in the Information bar.