Try The Best Vegan Ceviche made in just 15 minutes! With hearts of palm, avocado, and fresh veggies, this easy 10-ingredient recipe is perfect for a refreshing summer snack or light meal!
The nori seaweed adds a touch of the sea, making it a delicious and satisfying alternative to traditional ceviche. Not only is it packed with vibrant flavors, but it's also super healthy and light.
Perfect for a summer party, a quick nutritious dish, or a fresh and zesty snack, this vegan ceviche will be a hit. Enjoy the flavors that take you straight to the beach with every bite!
Exploring plant-based fish alternatives? Explore my Vegan Fish Sauce, Beer-Battered Vegan Fish, Vegan Calamari, and Vegan Tuna to savor an ocean-inspired meal with a unique twist!
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🌟 Why you'll love this recipe
- Quick and Easy: Ready in just 15 minutes with only 10 ingredients, perfect for busy days or last-minute gatherings.
- Healthy: Loaded with fresh veggies like hearts of palm and avocado, this dish is low in calories and high in nutrients.
- Flavorful: Bursting with zesty flavors from lime juice, cilantro, and jalapeño, with a hint of the sea from nori seaweed.
- Refreshing: The combination of fresh ingredients and citrusy flavors makes it a perfect dish to cool down on a hot day.
- No Cooking Required: No need to heat up the kitchen, just chop, mix, and enjoy.
🧾 Ingredient notes
Hearts of palm: Tender and a bit crunchy with a mild, nutty taste. Besides, hearts of palm are rich in nutrients and low in fat.
They serve as a great substitute for the fish or seafood typically used in traditional ceviche.
Nori: Gives a hint of the sea, making the vegan ceviche taste more like traditional seafood dishes.
If you don’t have nori, you can use dulse, kelp flakes, or finely chopped seaweed snacks instead. You can also skip it entirely since it's an optional ingredient.
Tomatoes: I like to use Roma tomatoes, but you can use any kind you have. Cherry tomatoes, grape tomatoes, or regular vine tomatoes all work great too.
Red onion: You can use other types of onions too, like white or yellow onions.
Jalapeño pepper: Adds a nice kick to the dish. Fresh is best, but canned works too. If you don’t like spicy food, just leave it out. You can also use bell peppers or mild green chilies instead.
Lime juice: If you don't have lime juice, you can use lemon juice or even a splash of vinegar instead.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mango and Pineapple Ceviche: Add diced mango and pineapple for a sweet and tropical twist that complements the zesty lime and fresh veggies.
- Spicy Ceviche: Increase the amount of jalapeño or add a dash of hot sauce to give the ceviche an extra kick of heat.
- Cucumber and Radish Ceviche: Incorporate thinly sliced cucumber and radish for added crunch and a refreshing flavor.
- Coconut Ceviche: Mix in some shredded coconut and a splash of Coconut Milk for a creamy and slightly sweet variation.
- Mediterranean Ceviche: Add diced kalamata olives, cherry tomatoes, and fresh basil for a Mediterranean-inspired version of the dish.
🔪 Instructions
Step 1. Blend the nori sheet in a high-speed blender until it turns into nori flakes. Or, you can finely chop it with a knife. Set it aside.
Step 2. Add all the ingredients to a large bowl.
Step 3. Mix everything until well combined.
Step 4. You can serve it right away, but it's even better if you let the ceviche marinate in the fridge, covered, for at least 1 hour.
💭 Expert tips
- Proper Drainage: Ensure the hearts of palm are well-drained before adding them to the bowl. Excess liquid can water down the flavors of the ceviche.
- Mix Gently: When combining the ingredients, mix gently to avoid mashing the avocado and keeping the texture of the hearts of palm intact.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Add more lime juice, salt, or jalapeño to suit your taste preferences.
- Marinate Covered: When marinating the ceviche in the fridge, cover it with plastic wrap or a lid to prevent it from absorbing other fridge odors and to keep it fresh.
- Serve Chilled: Ceviche is best served cold. Keep it in the fridge until you're ready to serve to ensure it's refreshing and crisp.
❓Recipe FAQs
Vegan ceviche typically lasts for 2-3 days in the fridge when stored in an airtight container.
For the best taste and texture, it's recommended to consume it within the first day or two.
The flavors might continue to develop, but the texture of some ingredients, like avocado, may start to degrade after a couple of days.
Freezing vegan ceviche is not recommended. The fresh vegetables and avocado in the ceviche can become mushy and lose their texture when thawed.
It's best to prepare and enjoy it fresh or within a couple of days of making it. If you have leftovers, try to consume them within 2-3 days for the best quality.
Of course! In fact, making it ahead allows the flavors to meld together, enhancing the overall taste.
Prepare the ceviche and store it in an airtight container in the fridge for up to 2-3 days.
However, for the best texture and freshness, it's recommended to consume it within the first day or two.
Serve it with tortilla chips for a satisfying crunch, or use lettuce cups for a fresh, crisp base for the ceviche.
Grilled corn adds a sweet and smoky flavor, and you can also serve it with a side of plain or cilantro-lime rice to make it more filling.
Plantain chips provide a slightly sweet alternative to tortilla chips, and quinoa adds a protein-packed texture.
Lastly, cucumber slices are fresh and crunchy, perfect for dipping or serving on the side.
Traditional ceviche is not vegan, as it typically contains seafood such as fish or shrimp.
However, vegan ceviche is a plant-based alternative that mimics the flavors and textures of traditional ceviche.
It uses ingredients like hearts of palm, avocado, tomatoes, and lime juice.
🇲🇽 More vegan Mexican appetizers
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
The Best Vegan Ceviche
Ingredients
- 2 14-ounce cans hearts of palm, drained and sliced into ½-inch or 1 cm thick half-moons
- 1 nori sheet, optional, for a fishy flavor
- 3 roma tomatoes, diced
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- ½ cup cilantro, chopped
- ½ cup lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Blend the nori sheet in a high-speed blender until it turns into nori flakes. Or, you can finely chop it with a knife. Set it aside.
- Add all the ingredients to a large bowl.
- Mix everything until well combined.
- You can serve it right away, but it's even better if you let the ceviche marinate in the fridge, covered, for at least 1 hour.
Notes
- Proper Drainage: Ensure the hearts of palm are well-drained before adding them to the bowl. Excess liquid can water down the flavors of the ceviche.
- Mix Gently: When combining the ingredients, mix gently to avoid mashing the avocado and keeping the texture of the hearts of palm intact.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Add more lime juice, salt, or jalapeño to suit your taste preferences.
- Marinate Covered: When marinating the ceviche in the fridge, cover it with plastic wrap or a lid to prevent it from absorbing other fridge odors and to keep it fresh.
- Serve Chilled: Ceviche is best served cold. Keep it in the fridge until you're ready to serve to ensure it's refreshing and crisp.
Lmari says
Whole Foods has Nori sheets
Jay says
Good, I used roasted seaweed snack for the seafood flavor
Sarah says
This was so good! Briny and fresh. I was sad about not ever eating ceviche again but now I'm not sad anymore. We added avocado as recommended and also some white beans for protein. Thank you!
Iosune says
Hi Sarah! Thanks a lot 🙂 Sounds so good!
Sherry says
Looks delicious, just difficult to find an ingredient, Nori flakes.
Iosune says
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.
Sherry says
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"?
Iosune says
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!