Appetizers

Mexican Inspired Vegan Ceviche

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

  • Servings: 6-8
  • Difficulty: easy
  • Print

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!

Ingredients

  • 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!)
  • Salt

Directions

  1. Drain and rinse hearts of palm and cut into small pieces (about 1/4 inch)
  2. 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)
  3. Squeeze juice of one lime over bowl, get out as much juice as you can! The more lime the better.
  4. Chop or use kitchen scissors to cut the cilantro into fine pieces and add to bowl
  5. Add salt (I used about 1/2 tsp, you don’t need much) and mix!
  6. 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!