This vegan ceviche is so refreshing. Traditional ceviche is quite popular in some countries of Latin America and the Caribbean, but it’s made with seafood.
When it’s hot outside (it’s 106ºF or 41ºC right now here in Seville), I only want to eat simple and refreshing dishes like this vegan ceviche or any other salad. It’s really important to stay hydrated during this time of the year, drinking water or eating foods with a high water content like fruits and veggies.
Ceviche is a seafood dish, quite popular in some countries of Latin America and the Caribbean. It’s usually made from fresh raw fish cured in citrus juices, but we use hearts of palm and nori flakes to make a vegan version. I’ve never tried the traditional ceviche (the one which is made with fish), but the seaweed has a fishy taste and the heart of palms have a texture similar to seafood.
OUR LATEST VIDEOSWe’ve been making this dish a lot lately, it’s the perfect side! We’ve also tried other recipes, adding ground black pepper, avocado or mango and I couldn’t tell you which one I like the most. The cayenne powder is optional if you don’t like hot food, but I love it so much and I think the ceviche tastes better when I add it.
If you like this vegan ceviche, check out these salad recipes: lentil salad, simple salad with oil-free tahini dressing, sweet potato salad, vegan Cobb salad and vegan Caesar salad.
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Vegan Ceviche
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2
- Category: Gluten Free, Salads
- Cuisine: Vegan
This vegan ceviche is so refreshing. Traditional ceviche is quite popular in some countries of Latin America and the Caribbean, but it’s made with seafood.
Ingredients
- 1 14-ounce can hearts of palm, drained and sliced (400 g)
- 2 chopped tomatoes
- 1/2 chopped red onion
- 2 tbsp chopped fresh parsley or cilantro (8 g)
- 2 tbsp lemon or lime juice
- 2 tbsp nori flakes (optional)
- Dash of cayenne powder (optional)
- 1/4 tsp salt
Instructions
- Mix all the ingredients of the ceviche in a bowl until well combined.
- You can eat it immediately, although it’s better to let the ceviche marinate in the fridge covered for at least 1 hour.
- Keep in a sealed container in the fridge for 1 to 2 days.
Notes
- If you can’t find the hearts of palm, omit this ingredient.
- Any type of onion will do.
- To make nori flakes, I just blend a nori sheet in a blender, but you can use store-bought flakes as well. Any other dried seaweed is okay.
- Use your favorite herbs, fruits or veggies to make the ceviche.
- Feel free to add some healthy fat like coconut or avocado if you want.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 98
- Sugar: 4.9 g
- Sodium: 877.5 mg
- Fat: 1.6 g
- Saturated Fat: 0.3 g
- Carbohydrates: 18.8 g
- Fiber: 7 g
- Protein: 6.9 g
It seems like a lot of these recipes have ingredients that you can’t just go to the store and buy. In this one nori flakes. Looks like you have to order online. Could substitutions be added as an option to replace a “hard to find ingredient”?
Hi Sherry! I use easy to get ingredients in most or our recipes and we don’t order online. Have you read the full recipe? We explain how to make nori flakes at home with nori sheets that you can find at your supermarket. Have a nice day!
Looks delicious, just difficult to find an ingredient, Nori flakes.
★★★★
Hi Sherry! We explain how to make them at home using nori sheets. Please read the full recipe. Besides, as you can read it’s an optional ingredient, so omit it if you want.