This recipe may appear extremely simple (spoiler alert: it is), but trust me, when the flavors come together it is…unbelievably delicious. It has been tested on my vegan-suspicious-seafood-snob parents. Not only did it pass with flying colors, they’re making it tonight and bringing it to a barbecue for all their meat eating friends!
This recipe was specifically inspired by a trip I took to Cancun with my husband. I will say seafood was the last thing to go (even after cheese!) on my plant based transition. After all, what is more refreshing than a cool, limey ceviche on a hot, sunny day? I won’t lie to you, I missed it…that is until I went to a restaurant in Philly called Bar Bombón (which you absolutely MUST try if you are ever in Philadelphia). I saw vegan ceviche on their menu and knew I NEEDED to try it. Their ceviche used hearts of palm, which does in fact, have a seafood look about it, and no, is not from the same type of palm that is killing orangutans in Indonesia and Malaysia.
(PS: If you’re not up to date on the palm oil crisis, I encourage you to take a quick gander… https://www.wwf.org.uk/updates/8-things-know-about-palm-oil)
After trying their ceviche, I realized it was extremely similar to a recipe I already have been making for years (but without the palm)! So I thought to myself…I can do this!
Mexican Inspired Vegan Ceviche
A cool, refreshing summer dish perfect for parties.
Tip: Serve in a cocktail glass and a fork like ceviche, with tortilla chips like a dip, or use it like a side for any summer dish!
- 1 large( or 2 small) tomatoes
- 1 small red onion (or 1/2 large onion)
- 1 mango
- 1 lime
- 1 avocado
- 1 can of hearts of palm, drained and rinsed (found in grocery store with canned veggies)
- 1/2 bunch of cilantro (or more if you like!)
- Drain and rinse hearts of palm and cut into small pieces (about 1/4 inch)
- Chop red onion, mango, tomatoes, and avocado small and combine with hearts of palm in large mixing bowl (tip: the smaller the red onion is chopped, the better for flavor distribution)
- Squeeze juice of one lime over bowl, get out as much juice as you can! The more lime the better.
- Chop or use kitchen scissors to cut the cilantro into fine pieces and add to bowl
- Add salt (I used about 1/2 tsp, you don’t need much) and mix!
- Pop the bowl in the fridge and let sit for at least 30 minutes (or longer) for the flavors to marinate. Enjoy!
Drop a comment if you make it and let me know what you think!