Vegan ceviche is an authentic, coastal, Mexican dish that is refreshing, light, and easy to make. The combination of hearts of palm, mushrooms, and chickpeas makes for a perfect fish replacement and makes this dish extra nutritious! Save this recipe for a hot summer day and enjoy it with a side of tortilla chips.
Vegan Ceviche (Mexican-Style)
Ceviche is a beloved staple in many coastal regions of Mexico, known for its refreshing, zesty flavors. Traditionally made with seafood, ceviche is marinated in lime juice and tossed with fresh vegetables and herbs. But what if you’re looking for a plant-based alternative? Introducing vegan ceviche—a dish that captures all the bright, tangy flavors of the original while offering a lighter, more sustainable option. This Mexican-style vegan ceviche made with hearts of palm, king oyster mushrooms, and chickpeas will leave you wanting more! It tastes delicious when you’re craving a light meal on a hot summer day. It is also great for family gatherings, appetizers, and picnics.
Ceviche is a typical Latin American dish that uses fish, shrimp, octopus, or a mixture of all three. This recipe is the vegan version of the Mexican ceviche, but it is the closest to fish there is! Using a mix of hearts of palm, mushrooms, and chickpeas (for added protein!) mimics the texture of fish pretty well and is so delicious in this recipe.
The Nutritional Powerhouse of Vegan Ceviche
This vegan ceviche is not only delicious but also packed with nutrients. Instead of fish, this version typically uses ingredients like hearts of palm, mushrooms, chickpeas, or even cauliflower to mimic the texture of seafood. The cauliflower ceviche is very common among locals in some parts of Mexico, my tias make it all the time in Michoacan! These plant-based alternatives are high in fiber, vitamins, and minerals while being low in calories and fat.
For instance, the hearts of palm are a great source of fiber, iron, and potassium, helping support digestion and heart health. Mushrooms provide a good dose of B vitamins and antioxidants, while cauliflower is rich in vitamins C and K, along with folate and fiber. Chickpeas add a boost of both protein and fiber, making the dish satisfying and nourishing.
Does Vegan Ceviche taste like fish?
The texture is pretty spot on but there is no fishy taste to it. If you want to give it a fish-like taste I recommend adding seaweed or nori sheets. I prefer to make the recipe without the seaweed or nori but you can choose to add them! Make sure to crumble them up or chop them finely before adding them in.
I don’t recommend substituting hearts of palm but if you absolutely need to you can use cauliflower instead. Click here to find a great Cauliflower Ceviche recipe by another Mexican food blogger! I have also seen others use dehydrated soy curls as a substitute but have never personally tried them. I will update this blog as soon as I give it a go!
Bursting with Freshness and Flavor
The beauty of vegan ceviche lies in its simplicity and the use of fresh, whole ingredients. Tomatoes, avocado, red onions, and cilantro are commonly used, making a vibrant mix of colors and flavors. These vegetables are rich in vitamins A and C, antioxidants, and hydration, making vegan ceviche a perfect dish for hot days. The lime juice not only adds a refreshing tang but also provides a good amount of vitamin C, which is essential for immune function and skin health.
Ingredients & Substitutes
Make it your vegan ceviche by choosing the flavors and textures you enjoy the most without losing any flavor and authenticity. Feel free to do simple swaps like serrano pepper for jalapeño, lemons for limes, and a different variety of tomatoes.
- Hearts of Palm: These come canned in a brine-like liquid. I typically get them at Trader Joe’s for the best price. These provide lots of “fish texture” and a wonderful flavor so try to avoid substituting these.
- Mushrooms: I like to use king oyster mushrooms or Italian oyster mushrooms. Lion’s mane will work just as well! Find these varieties are Trader Joe’s, Sprouts, Safeway, and Whole Foods.
- Chickpeas: I add these for extra texture and more protein!
- You can also make vegan ceviche using cauliflower. Check out this Cauliflower Ceviche recipe by Nancy from Mexican Made Meatless.
Storing and Marinating
If you are in a rush, simply add lemon/lime juice or apple cider vinegar to a small bowl of diced red onion and let sit for 30 minutes. Make sure that the juice/vinegar covers the onions well.
This ceviche keeps well in the fridge for up to 5 days. Don’t want to wait to eat your ceviche? You truly don’t have to! Ceviche is usually best served chilled but the main reason non-vegan ceviche needs to be marinated for so long is so that the fish can cook in the lime juice. This recipe does not require that! The one thing I recommend is cooking the onions in lime juice or pickling them. Some people might like raw onions.. I am not some people. Marinating onions in lime juice makes them milder. One thing is for sure; don’t forget the tortilla chips!
Tips for Making the Perfect Vegan Ceviche
- Choose the Right Base: Hearts of palm and mushrooms are excellent options if you want a texture similar to seafood. If you prefer something heartier, try chickpeas or cauliflower.
- Fresh is Best: Use the freshest vegetables and herbs you can find. The flavor of vegan ceviche relies heavily on the quality of its ingredients.
- Let it Marinate: Allow your ceviche to marinate in lime juice for at least 30 minutes. This helps all the flavors meld together beautifully.
- Serve with a Crunch: Vegan ceviche pairs perfectly with tostadas or tortilla chips for a satisfying crunch. You can also serve it with avocado slices for added creaminess and healthy fats.
Bringing Tradition and Nutrition Together
As a Mexican dietitian, I love how vegan ceviche allows us to enjoy the traditional flavors of Mexico while embracing a plant-based lifestyle. It’s a dish that’s not only delicious but also aligns with a commitment to health and sustainability. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, vegan ceviche is a nutritious and flavorful option that honors the essence of Mexican cuisine.
More Easy Mexican Recipes:
Black Bean Flautas (oven and air-fryer option)
Vegan Carnitas Tacos (jackfruit)
Print
Vegan Ceviche
- Total Time: 15
- Yield: 6 servings 1x
- Diet: Vegan
Description
Vegan ceviche is an authentic Mexican dish that is refreshing, light, and super easy to make. This combination of ingredients is the perfect fish replacement and makes this dish extra nutritious! Save this recipe for a hot summer day and enjoy it with a side of tortilla chips.
Ingredients
- 2 canned hearts of palm, 14 oz each
- 1 cup oyster mushrooms, diced into medium-sized pieces
- 1 can of chickpeas, drained and rinsed
- 1/2-3/4 cup red onion
- 2 Roma tomatoes, diced
- 1-2 jalapeños peppers, diced
- 1/2 cup cilantro, minced
- 2 medium avocados, diced
- 3 limes, juiced
- Salt and Pepper to taste
Instructions
- Dice tomatoes, jalapeños, mushrooms and avocado. Mince cilantro.
- Open hearts of palm can and chickpeas, drain, and rinse well. Cut hearts of palm into quarters to make 1/2 inch size pieces.
- Add all veggies to a large mixing bowl. Add in lime juice, salt, and pepper. Mix until well incorporated.
- Taste and adjust seasonings/ingredients as needed. Store in the refrigerator for 30 minutes -3 hours or overnight for best results.
- Serve with tortilla chips or tostadas and enjoy!
- Prep Time: 15
- Category: Mexican
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
The best vegan ceviche I’ve ever had!! The combination of ingredients is incredible. Made it for my family and they liked it better than regular ceviche.
This is better than the real thing for real!
Really fresh and easy, perfect for this summer 😋
10/10
So fresh and so easy to make! Keeping it on rotating for the summer! Thank you so much