The Best Vegan Ceviche
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!
Servings: 8
Calories: 51kcal
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.
Nutrition
Serving: 1serving | Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 181mg | Potassium: 217mg | Fiber: 2g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 0.3mg