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vegan ceviche in a Mexican bowl with tortilla chips.

Vegan Ceviche


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5 from 3 reviews

  • Author: Anna Rios
  • 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

Units Scale
  • 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

  1. Dice tomatoes, jalapeños, mushrooms and avocado. Mince cilantro.
  2. Open hearts of palm can and chickpeas, drain, and rinse well. Cut hearts of palm 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!
  • Prep Time: 15
  • Category: Mexican
  • Method: No-cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 6 servings