Easy, Oil-Free, Plant-Based Vegan Ceviche
This vegan ceviche salad uses hearts of palm as a plant-based substitution for fish. Full of refreshing flavors and a spicy kick. Serve with oil-free baked chips for a delicious plant-based appetizer.
What is Traditional Ceviche?
Traditional ceviche is considered the national dish of Peru. Fresh fish, shrimp, or scallops are combined with citrus juices. The acid from the juices cooks the seafood. Other ingredients like onion, cilantro, and peppers can be added to ceviche.
How to make a Plant-Based, Oil-Free, Vegan Ceviche
For a whole foods, plant-based version of ceviche, we have to find a vegan substitute for seafood. Hearts of palm has a texture similar to crab meat. Plus, they have a neutral flavor, which does well to soak up the citrus and spicy eat in this salad. To add a bit of richness and healthy fat, I added diced avocado to this recipe. For other plant-based options, you can swap out the hearts of palm for diced jicama, chickpeas, or cooked corn.
Why is there Popcorn on this Ceviche?
Traditional Peruvian ceviche often uses choclo, a street corn variety that has very large kernels. The choclo corn is tossed with the ceviche. In turn, it adds chunky texture while also soaking up the citrus juices. Choclo can be difficult to find in the states. As a nod to tradition, though, it’s fun to add air-popped popcorn to this ceviche. The popcorn ads crunchy texture and a little bit of plant-based whole grain fiber.
How to Eat this Easy Vegan Ceviche Salad
Traditional ceviche is often served with tortilla or plantain chips. However, you can enjoy this healthy vegan ceviche salad in many ways. Use it as a filling for crunchy lettuce cups. Or, serve with jicama chips for a snack. Honestly, I just love diving in with a fork.
Are Hearts of Palm Sustainable?
Hearts of palms have notoriously been over-harvested in a method that kills the entire plant. However, new cultivation and harvesting regulations have created a more sustainable method for enjoying hearts of palm.
Chef’ Katie’s Plant-Based Cooking Tips
Make-Ahead: To make this salad ahead of time, combine the hearts of palm, tomatoes, red onion, jalapeno, cilantro, and salt. Add the avocado and citrus juices just before serving.
Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, avocado adds rich flavor, while also bringing healthy fiber and key nutrients. For a less calorie-dense option, omit the avocado or substitute with diced cucumber.
Hearts of palm comes from the core or “heart” of palm trees 
You can find canned hearts of palm near the canned olives and canned artichokes in most groceries 
Always rinse canned hearts of palm before using in recipes 
Creamy avocado adds healthy fat to this simple plant-based salad 
This is a healthy, plant-based vegan version of classic ceviches 
Vegan Hearts of Palm Ceviche Salad
This vegan ceviche salad uses hearts of palm as a plant-based substitution for fish. Full of refreshing flavors and a spicy kick. Serve with oil-free baked chips for a delicious plant-based appetizer.
- Easy
- Ready in: 10 minutes
- Yield: 4 cups
- Serves: 4
If you like this, you’ll love 5-Minute Mango Black Bean Salad, West African Vegan Fonio Salad with Mango and Cashews, Apricot Almond Whole Wheat Couscous, and Quinoa Tabbouleh.
Vegan Hearts of Palm Ceviche Salad
Ingredients
- 1 14-ounce can Hearts of Palm, drained and rinsed
- 1 pint cherry tomatoes halved
- ½ red onion diced
- 1 jalapeño seeded and minced
- ¼ cup fresh cilantro chopped
- 1 medium avocado diced
- ¼ teaspoon salt
- 1 lemon juiced
- 2 limes juiced
- To Serve:
- Air-popped popcorn baked plaintain chips or baked tortilla chips, optional
Instructions
- To make the Vegan Hearts of Palm Ceviche Salad: Tear or chop the Hearts of Palm into bite-sized pieces. Place in a medium bowl. Add the remaining ceviche salad ingredients. Toss well to combine.Top with popcorn and serve with baked plantain chips or tortilla chips. Enjoy immediately.
Notes
Ready in: 10 minutes
Yield: 4 cups
Serves: 4
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 117 | |
| % Daily Value * | |
| Total Fat 6 g | 9 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 380 mg | 16 % |
| Potassium 434 mg | 12 % |
| Total Carbohydrate 16 g | 5 % |
| Dietary Fiber 7 g | 27 % |
| Sugars 4 g | |
| Protein 4 g | 9 % |
| Vitamin A | 36 % |
| Vitamin C | 63 % |
| Calcium | 10 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Inca’s Food Maiz Cancha Chulpe Para Tostar- Dried Corn Chulpe
- Dry Roasted Unsalted Cashews
- Fire Grain Freekeh
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Where does the tahini come in? It’s described as part of the recipe, but I don’t see it on the ingredient list.
I’m sorry about that — no tahini needed for this recipe. I meant to reference the avocado — which adds creamy rich flavor (instead of using oil).
I’ve updated the recipe — thanks for letting me know!