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5.0 from 3 votes

Vegan Ceviche

Vegan ceviche is almost too good to be true! Refreshingly light, flavorful, and easy to make. With hearts of palm, optional jackfruit, creamy avocado, and fresh lemon and lime juice, it's the perfect summer appetizer, garnish, and side dish!

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 105 kcal
Course: Side Dish , Salad , Appetizer
Cuisine: Mexican

Ingredients

  • 1 (14 oz) can young/green jackfruit, optional packed in brine; see Notes
  • 1 (14 oz) can hearts of palm packed in water/brine
  • 1 medium English cucumber, chopped
  • 1½ cups grape or cherry tomatoes, chopped about 7 oz.
  • ¾ cup diced red onion about half medium-size onion
  • 2 fresh jalapeños, seeded and diced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • ½ cup chopped cilantro, leaves & thin stems
  • ½ teaspoon sea salt
  • 1 large haas avocado
Optional ingredients - if using jackfruit:
  • 1 teaspoon Old Bay seasoning
  • queeze of lemon juice

Instructions

    Cup of Yum
  1. Skip this step if not using jackfruit. Preheat a saute pan over medium heat. Drain the jackfruit and place on a clean, lint-free towel. Sort through it with your hands and discard any hard bits or seeds. Chop larger pieces in half so they're bite-size. Gently pat dry to remove as much of the brine as possible without crushing the jackfruit. Transfer the jackfruit to the pan, and saute for about 2 minutes, stirring occasionally. Add the Old Bay and stir well. Cook for another minute or so, then add a generous squeeze of lemon juice. Stir again, and remove from heat. Transfer to a plate to cool.
  2. Drain the hearts of palm and pat dry. Slice each cylinder in half lengthwise, then across into half moons. Set aside.
  3. In a large mixing bowl, combine the cucumber, tomatoes, onion, and jalapeno. Add the lime and lemon juice and ½ teaspoon salt. Toss to combine.
  4. Just before serving, peel and chop the avocado. Add it to the bowl along with the cilantro, hearts of palm, and jackfruit (if using). Gently toss to combine. Taste for seasoning and add more salt or citrus, if desired.
  5. Serve vegan ceviche as an appetizer with tortilla chips for scooping or as a garnish, salad, or side dish. Vegan ceviche is best fresh or at least within a few hours while the veggies are crisp. If you do have leftovers, store in an airtight container in the refrigerator to enjoy the next day.

Notes

  • Substitutions
  • Serving Suggestions
  • Really, there are no rules when it comes to the ways you can enjoy vegan ceviche. 
  • Instead of jackfruit, use an additional can hearts of palm, or 1 cup cooked chickpeas or white beans, sliced jicama, or additional avocado. It's flexible!
  • If you enjoy a touch of sweetness, replace the lemon with fresh orange juice. You can also incorporate freshly chopped mango.
  • For spicier "ceviche" use serrano pepper instead of jalapeno.
  • Scoop it up with crispy tortilla chips.
  • Serve with lettuce cups as a light appetizer.
  • Use it like salsa on tacos, tostadas and taquitos.
  • Serve as a side with sandwiches and veggie burgers.

Nutrition Information

Calories 105kcal (5%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 6g (9%) Polyunsaturated Fat 1g Monounsaturated Fat 3.4g Cholesterol 0mg (0%) Sodium 540mg (23%) Potassium 550mg (16%) Fiber 6g (24%) Vitamin C 29mg (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 105

% Daily Value*

Calories 105kcal 5%
Carbohydrates 13g 4%
Protein 3g 6%
Fat 6g 9%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3.4g 17%
Cholesterol 0mg 0%
Sodium 540mg 23%
Potassium 550mg 12%
Fiber 6g 24%
Vitamin C 29mg 32%

* Percent Daily Values are based on a 2,000 calorie diet.