Vegan Ceviche

Megan
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Vegan Ceviche is made with fresh & nutritious ingredients for a refreshing & flavorful plant-based alternative to the infamous Peruvian dish. Using hearts of palm instead of fish, it’s a great appetizer or lunch served with tortilla chips or in lettuce cups.

Vegan Ceviche is made with fresh & nutritious ingredients for a refreshing & flavorful plant-based alternative to the infamous Peruvian dish. Using hearts of palm instead of fish, it's a great appetizer or lunch served with tortilla chips or in lettuce cups.

All summer long I’ve been loving this plant-based, vegan ceviche. After a day spent swimming in the sun, all I crave is a healthy, tasty and refreshing snack. This is it! It’s incredibly colorful (and tastes colorful too) thanks to the produce of the summer: mangos, yellow bell peppers, avocados, tomatoes, etc. Not to mention, it’s incredibly quick and easy to make, all you have to do is chop and mix, no cooking involved!

Ingredients – Vegan Ceviche

• Hearts of Palm – this comes in a can and its the inside of a palm tree – how cool?!

• Tomato

• Red Onion

• Yellow Bell Pepper – or whatever color you’d like

• Mango

• Jalapeño – if you are sensitive to spice you can leave this out

• Avocado

• Cilantro – this is a staple ingredient in traditional ceviche, however, I do not like cilantro so I leave it out or use parsley instead.

• Lime

• Nori Flakes – this is optional, but it adds a taste of the sea flavor as it is seaweed. I buy mine in a jar at Trader Joes, but any grocery store will have them. It may come as a sheet, so you would just have to chop it into little pieces.

• Salt + Pepper – to taste.

How to Make Vegan Ceviche

All you need is a cutting board, a knife, a bowl, and a mixing spoon! Simply chop all the ingredients, add them to the bowl, and mix. Serve with tortilla chips, in lettuce cups, a tortilla, or just eat it with a fork. However you eat it, it’s delicious.

Please leave a comment or tag me on Instagram to share your thoughts on this colorful and flavorful Vegan Ceviche! I’d love to hear your thoughts and see how you enjoy it.

Vegan Ceviche

Vegan Ceviche is made with fresh & nutritious ingredients for a refreshing & flavorful plant-based alternative to the infamous Peruvian dish. Using hearts of palm instead of fish, it's a great appetizer or lunch served with tortilla chips or in lettuce cups.
No ratings yet
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Author: Megan

Ingredients

  • 1 14oz can hearts of palm diced
  • ¼ cup red onion diced
  • 1 tomato diced
  • 1 yellow bell pepper diced (or any other color)
  • 1 small mango diced
  • 1 jalapeño diced and seeds removed
  • 1 avocado diced
  • 1 lime juiced
  • 1 tablespoon nori flakes optional
  • ¼ cup cilantro or parsley
  • salt and pepper to taste

Instructions

  • Add all of the ingredients to a bowl and mix! Serve with tortilla chips, in lettuce cups, in tortillas, or on its own.

Notes

  1. It is best enjoyed right away. If you want to keep it for 1-2 days, keep it in an airtight container in the fridge and add the avocado right before serving.

Nutrition

Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 35mg | Potassium: 260mg | Fiber: 3g | Sugar: 5g | Vitamin A: 577IU | Vitamin C: 45mg | Calcium: 14mg | Iron: 0.4mg

Nutrition information is automatically calculated, so it should only be used as an approximation.

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