Refreshing Vegetarian Ceviche: A Perfect Summer Dish!

When it comes to ceviche, most people tend to think of a classic seafood dish that’s light, zesty, and packed with bold flavors. But what if we told you there was an equally delicious vegan variation that looks just as good as the traditional version? That’s right! Welcome to the world of vegan ceviche made with hearts of palm.

This plant-based twist on the traditional Peruvian dish is so easy to make and tastes incredibly refreshing. With a blend of fresh vegetables like cucumber, tomatoes, green bell peppers, and red onions along with tangy lime juice and aromatic cilantro, the vegan ceviche recipe is a burst of flavors in your mouth.

So whether you’re a fan of seafood or not, this vegetable-based ceviche is the perfect way to enjoy the refreshing taste of Peruvian cuisine in a unique and innovative way. Get ready to impress your friends and family with this delicious vegan dish that looks not-so-vegan.

Why You’ll Love This Recipe

Vegetarian Ceviche That Looks Not-So-Vegetarian
Vegetarian Ceviche That Looks Not-So-Vegetarian

Are you looking for a refreshing and delicious way to enjoy a vegan meal? Look no further! This vegan ceviche recipe will blow your taste buds away.

First of all, this recipe is packed with fresh and wholesome ingredients that are sure to make you feel good. We’ve got green bell peppers, cucumbers, avocados, juicy tomatoes, and delicious hearts of palm – all mixed together with fresh lime juice and cilantro. It’s like a burst of sunshine in your mouth!

But what’s more impressive is how easily it comes together. You won’t need any seafood or animal products for this recipe – it’s completely vegan. Simply chop up the veggies, mix in the lime juice and cilantro, and let it marinate for a bit. That’s it!

Not only is this vegan ceviche recipe easy to make, but it’s also incredibly versatile. You can swap out ingredients to your heart’s content. Don’t like bell pepper? Leave it out! Want to add some heat? Toss in a diced serrano pepper! The possibilities are endless.

And let’s not forget about how great this dish looks! Don’t be surprised if your friends mistake this vegetarian ceviche for the real thing – it looks that convincing. With vibrant colors and enticing textures, this vegan ceviche is perfect for those fancy dinner parties or summertime BBQs.

In conclusion, there are countless reasons why you’ll love this vegan ceviche recipe. It’s wholesome, easy to make, versatile, and looks impressive on any table. Give it a try – your taste buds (and body) will thank you for it.

Ingredient List

“This vegan ceviche is so realistic, it’ll have you doing a double take!”

The Stars of the Show

  • 1 (14 ounce) can hearts of palm, cut into bite-sized pieces
  • 2 large tomatoes, seeded and finely chopped
  • 1/2 red onion, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 cucumber, seeded and finely chopped
  • 2 bunches fresh cilantro, finely chopped
  • 2 medium avocados, cubed

The Supporting Cast

  • Juice of 5 limes
  • 1/4 cup olive oil, to taste
  • Salt and pepper, to taste

All the ingredients used in this recipe are vegan-friendly. This vegetarian ceviche recipe is packed with fresh vegetables and zesty citrus flavors. It’s the perfect light meal or appetizer that is flavorful and refreshing all year round.

The Recipe How-To

“You won’t believe this ceviche doesn’t contain any seafood.”

To make this vegan vegetable ceviche, I recommend starting by preparing all the ingredients as indicated in the ingredient list. The following steps show how to put everything together and prepare a vibrant and fresh plate that will impress everyone.

Step 1 | Prepare the Vegetables

Start by cutting the hearts of palm into small pieces, no bigger than a ¼ inch 1 14. Then, slice the cucumber, tomatoes, and green bell pepper in a similar size, around ½ inch each 2 large. Carefully dice the red onion as finely as possible and chop a bunch of fresh cilantro leaves.

Step 2 | Mix it Up

In a large mixing bowl, add all the chopped vegetables with the hearts of palm. Drizzle about ¼ cup of olive oil over them and add a pinch of salt and pepper. Mix everything well.

Step 3 | Lime Juice

Squeeze fresh lime juice over the vegetable mixture until it is completely covered. Make sure every piece has been drenched in the lime juice.

Step 4 | Let it Marinate

Cover the mixing bowl with plastic wrap or a lid and place it in the fridge for at least an hour to marinate juice of. The acids from the lime juice will blend all flavors together making it more delicious.

Step 5 | Avocado Time

Right before serving, cut an avocado in half and remove its seed. Scoop out both halves one by one and slice them into thin pieces peruvian dish. Lay them over your dish to add some creaminess to your ceviche.

Step 6 | Ready to Serve!

Garnish your vegan vegetable ceviche with fresh chopped cilantro leaves and some more slices of avocado on top. This dish is best served cold with some tortilla chips or crackers easy make. It’s perfect for a light lunch, happy hour or any occasion you would want a healthy, guilt-free snack or appetizer. Enjoy!

Note: If you want to make this recipe even more special you can grill your avocado! Cut your halved avocado lengthwise indicating small diagonal cuts as if you were planning to crosshatch them but leave them intact. Season with salt and splash with some citrus before placing them on your grill or pan get browned marks.

Substitutions and Variations

“A cruelty-free twist on a classic Latin American dish.”

Variety is the spice of life and this vegetarian ceviche recipe can be spiced up in different ways to suit varying tastes. Here are some substitutions and variations that you can consider when making this dish:

– Hearts of Palm: Although hearts of palm are the star ingredient in this recipe, you can substitute it with other plant-based protein such as tofu, tempeh or chickpeas. You can also use artichoke hearts or canned jackfruit for a different kind of flavor.

– Vegetables: You can add other vegetables like sweet corn, jicama or even thinly sliced radishes for an extra crunch. If you don’t fancy bell peppers, you can substitute with jalapeños, poblanos or even habaneros – depending on how much heat you want to bring.

– Citrus: Instead of lime juice, you can use lemon or even grapefruit juice for a different citrus base in your ceviche.

– Avocado: If you’re not a fan of avocado, try substituting with mango or papaya for some sweetness and tropical flavor.

– Herbs: Feel free to substitute cilantro with fresh parsley, mint or basil if that’s more your vibe.

– Toppings: Add flair to your presentation by topping the ceviche with julienned carrots, diced tomatoes or sliced radishes. You could also serve it up with tortilla chips instead of crackers.

Experimenting with these substitutes will expand your culinary horizons and enable you to find the perfect twist for your taste buds. The possibilities are endless; so have fun in the kitchen!

Serving and Pairing

“Tofu as the star ingredient? You bet!”

The beauty of this vegetarian ceviche recipe is that it can be served in a variety of ways. You can serve it chilled as an appetizer or side dish for a backyard barbecue, or plated as a vegan entree with a side of quinoa or fluffy white rice.

Pairing-wise, the avocado citrus flavors and light texture practically beg for a crisp, refreshing drink like a light beer, citrusy white wine, cold margarita or simply a tall glass of lemonade.

For a heartier meal, serve the ceviche with grilled avocado halves and warm tortillas. If you’re feeling extra fancy, garnish with extra sliced limes and sprigs of fresh cilantro.

With its burst of colorful vegetables, this dish would be an impressive appetizer to greet guests at your summer gatherings. The spicy and tangy elements make it perfect for any occasion that calls for something festive and unique. Enjoy!

Make-Ahead, Storing and Reheating

“Impress your guests with this gorgeous and delicious vegan ceviche.”

“Prepare ahead of time, indulge anytime.”

This vegetarian ceviche recipe can be made ahead of time and stored in the refrigerator to let the flavors develop. The dish can be kept in an airtight container for up to 2 days. The avocado and tomatoes may slightly soften during storage, so it’s recommended to add them right before serving to maintain their texture.

Reheating this ceviche is not recommended as the vegetables and hearts of palm will lose their crispiness and freshness. However, if you must reheat, we suggest using a microwave on low power or reheating it on low heat in a skillet just until warm.

If you need a quick bite during the day, this vegetable ceviche recipe can be enjoyed as an on-the-go snack. It can also be used as a healthy filling for tacos, wraps or as a topping for tostadas.

Pro tip: For perfectly presentable leftovers, store all components of the dish separately so they won’t get soggy when mixed together again.

Tips for Perfect Results

“Take your taste buds on a trip to the coast with this flavorful recipe.”

Now that you have learned about the ingredients and steps in making the vegetarian ceviche, let me share with you some tips for perfect results. These will guide you in creating an outstanding dish that is bursting with flavor and texture.

1. Use fresh ingredients

It’s important to use only fresh ingredients when making ceviche. The vegetables should be crisp and firm, the limes juicy, and the hearts of palm tender. This will give your dish a refreshing taste and vibrant color.

2. Cut ingredients consistently

Make sure to cut your vegetables into equal sizes to make them cook evenly when “cooked” in citrus juice. Consistent cuts also make every bite enjoyable since it’s easier to eat them together.

3. Marinate long enough

Marinating the vegetables for at least an hour allows the flavors to marry and develop fully before adding any additional seasoning. This enhances the taste of your dish, providing zing from the lime juice, sweetness from veggies, hotness from serrano pepper, etc.

4. Don’t over-marinate

While marinating is necessary, too much time in the acidic marinade can make your vegetables mushy and disintegrate from each other which makes serving them difficult. Never let it sit for more than 2 hours.

5. Taste as you go along

Before serving, make sure to taste-test your ceviche first by adjusting seasoning such as salt or pepper if needed. By doing this, you’re making sure that every ingredient harmonizes well with each other to bring out its best flavor as a whole: sweet with sour tangs with savories all in one plate.

6. Chill well

After mixing all ingredients together evenly, chill your ceviche for at least 30 minutes before serving it cold or chilled-on-ice. Resting it allows the flavors to settle and will also help preserve its freshness longer for leftovers enjoyment.

By following these tips, you are guaranteed a perfectly-executed vegetarian ceviche that looks not-so-vegetarian but tastes amazingly delicious!

Bottom Line

In conclusion, if you’re looking for a delicious and healthy dish that is also vegan-friendly, this vegetarian ceviche recipe is the perfect choice for you. With its combination of fresh vegetables and flavorful citrus juices, it’s sure to satisfy any craving for a traditional Peruvian-style ceviche while staying true to your plant-based diet. You can even customize it to your own taste by adding different veggies or spices.

So next time you’re hosting a dinner party or just need a quick and easy lunch, give this vegan ceviche recipe a try. Your taste buds (and your guests) will thank you!

Vegetarian Ceviche That Looks Not-So-Vegetarian

Vegetarian Ceviche That Looks Not-So-Vegetarian Recipe

I use hearts of palm to mimic octopus rings. it's really pretty (even though i always hated octopus). It requires no cooking and all the flavor. Amounts vary with size of vegetables.
No ratings yet
Prep Time 10 mins
Cook Time 0 mins
Course Appetizer
Cuisine Peruvian
Calories 85.9 kcal


  • 1 (14 ounce) can hearts of palm, cut in rings
  • 2 large tomatoes, diced (any color)
  • 1/2 small red onion, diced
  • 1/2 bunch fresh cilantro, chopped
  • 2 jalapenos, diced (or to taste)
  • 2 limes, juice of
  • 1 tablespoon olive oil
  • salt (to taste)
  • pepper (to taste)
  • avocado (optional)
  • cucumber (optional)
  • green bell pepper (optional)


  • Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
  • Chop everything else and mix together.
  • Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

Add Your Own Notes


Serving: 562gCalories: 85.9kcalCarbohydrates: 11.4gProtein: 3.6gFat: 4.2gSaturated Fat: 0.6gSodium: 430.1mgFiber: 4gSugar: 3.5g
Keyword < 15 Mins, Beginner Cook, Easy, Low Cholesterol, Low Protein, Mexican, Onions, Peppers, Spicy, Vegan, Vegetable, Very Low Carbs
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