Vegan Ceviche

This Mexican-style vegan ceviche with hearts of palm will leave you wanting more! It tastes delicious on a hot summer day when you’re craving a light meal. 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 of course, but it is the closest to fish that there is! Using hearts of palm mimics the texture of fish pretty well and is so delicious in this recipe.
Does it 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 personally prefer to make the recipe without the seaweed or nori but you can definitely 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!
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.
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 marinade for so long is so that the fish can cook in the lime juice. This recipe does not require that! The one thing I personally recommend is cooking the onions in lime juice or pickling them. Some people might like raw onions.. I am not some people.
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.
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Vegan Ceviche

  • Author: Anna Rios
  • Prep Time: 15
  • Total Time: 15 minutes


  • 2 canned hearts of palm, 14 oz each
  • 1/2-3/4 cup pickled red onion*
  • 2 Roma tomatoes, diced
  • 1-2 jalapeño peppers, diced
  • 1/2 cup cilantro, minced
  • 2 medium avocados, diced
  • 3 limes, juiced
  • Salt and Pepper to taste


  1. Dice tomatoes, jalapeños and avocado. Mince cilantro.
  2. Open hearts of palm can, drain and rinse well. Cut into quarters to make 1/2 inch size pieces.
  3. Add all veggies to a large mixing bowl. Add in lime juice, salt and pepper. Mix until well incorporated.
  4. Taste and adjust seasonings/ingredients as needed. Store in the refrigerator for 30 minutes -3 hours or overnight for best results.
  5. Serve with tortilla chips or tostadas and enjoy!


  • Serving Size: 6 servings

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