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)
This Mexican-style vegan ceviche with hearts of palm 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 vegan, 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.
Does Vegan Ceviche taste like fish?
The texture is pretty spot on but there is no fish-like 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!
Ingredients & Substitutes
I don’t recommend switching anything up too much because it can lose flavor and authenticity. However, feel free to do simple swaps like serrano pepper for jalapeño, lemons for limes, and a different variety of tomatoes.
Hearts of Palm: I recommend getting these canned. I typically get them at Trader Joe’s for the best price. These provide lots of “fish texture” so 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
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 more mild and your breath less stinky.
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.
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