5 from 3 votes
Vegan Ceviche
This dish transports you to Tulum and back in a flash.
Prep Time
10 mins
Additional Time
10 mins
Total Time
20 mins
Servings:
6
servings
Calories:
68 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 2 ounce cans heart of palm drained and chopped
- 1 avocado diced, large
- 1 cup cherry tomato quartered
- 1/4 cup red onion finely chopped
- 1/2 cup cilantro chopped, fresh
- 1 jalapeño seeded and minced
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper
- 1/4 cup lime juice about 2-3 limes, fresh
- 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.
Cup of Yum
Nutrition Information
Calories
68kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
242mg
(10%)
Potassium
253mg
(5%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
309IU
(6%)
Vitamin C
13mg
(14%)
Calcium
12mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 68
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 242mg | 10% |
| Potassium | 253mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.