This dish transports you to Tulum and back in a flash.
Ceviche will forever remind me of my dad and our many trips to Mexico growing up. My Mexican and Italian roots have fostered a fondness for certain types of foods, and fresh ceviche done right is one of them. This recipe is a taste of paradise, and it goes best paired with sunshine, tropical waves, and a lime margarita.
My first time trying vegan ceviche was at Gracias Madre on Melrose Ave. I was a sophomore in college and quickly became obsessed with this restaurant and its vegan twist on this classic Mexican dish. It’s great as an appetizer, a salad, paired with tortilla chips, stuffed in tacos, or over tostadas. Traditional ceviche is made with seafood and marinated in citrus juices, salt, onions, and fresh cilantro. This variation leaves the seafood out in favor of letting the fresh veggies shine. Regardless, recipes with bright, tropical flavors like this instantly transport me to the oceanside in Tulum. And those will always be my favorites!
Is This Vegan Ceviche Healthy?
Yep, it sure is. This recipe emphasizes fresh plant-based ingredients like avocado, red onion, tomatoes, hearts of palm, lime juice, and jalapeño, which are jam-packed with an assortment of vitamins, minerals, fiber, and antioxidants. The dish is also low in calories and saturated fats.
Additionally, this recipe is naturally Paleo and Whole30-friendly. The only issue is the (optional) tortilla chips. You’ll want to look for a brand that aligns with your dietary requirements. If tortilla chips aren’t an option, you could always serve the ceviche on plantain chips, cucumber slices, or lettuce cups instead.
Switching Up Your Perspective
A vegan recipe done right brings much delight. Being able to indulge in a peanut butter cookie or a big bowl of mac and cheese is far more enjoyable when the flavor is just as good as the nutritional value. Oftentimes, where people go wrong when it comes to vegan cooking is that they expect their creation to taste exactly like the dish it is trying to mimic. Please note that’s not the way to go. It sets the bar far too high in your mind. Rather, if you can just see it through a new lens, it becomes far more enjoyable. I get to eat something flavor-filled and satisfying, all while being good for my mind, body, and spirit. Sign me up!
Can I Prep This Ahead?
If you want to prepare your vegan ceviche in advance, you can pre-chop all your ingredients (except the avocado, which will turn brown) and store them covered in the fridge until ready to use. Once assembled, store the ceviche in an airtight container in the refrigerator for 1-3 days.
Serving Suggestions
For full-on Tulum vibes, serve your vegan ceviche with baked Plantain Chips and a Spicy Margarita! This recipe is versatile and can be served as an appetizer, side dish, or meal, and it pairs well with lettuce cups, tortillas, or taco shells.
In need of some more drinks inspiration? Take a look at these crisp cocktails: the Mezcal Paloma Cocktail, Cadillac Margarita, and the ultimate OG tropical drink, the Piña Colada.
Ingredients
- 2 14-ounce cans hearts of palm drained and chopped
- 1 large avocado diced
- 1 cup cherry tomatoes quartered
- 1/4 cup red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 1 jalapeño seeded and minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lime juice about 2-3 limes
- Tortilla chips for serving
Instructions
- In a large mixing bowl, combine the hearts of palm, avocado, cherry tomatoes, red onion, cilantro, jalapeño, sea salt, and black pepper.
- Pour the lime juice over the mixture and gently toss to coat all the ingredients evenly.
- Allow the mixture to marinate for 10 minutes at room temperature to let the flavors meld together.
- Serve the vegan ceviche with tortilla chips as an appetizer or snack.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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