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Vegan Ceviche


  • Author: Lexi
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan

Description

The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer. 


Ingredients

Scale
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumber, quartered and diced 
  • 1 yellow or orange bell pepper, diced
  • 1 avocado, diced
  • 3/4 cup diced strawberries*
  • 1/2 cup red onion, finely diced
  • 1 14 oz can of hearts of palm, drained and sliced into rounds
  • 3 tbsp fresh cilantro, chopped
  • 1 jalapeño, seeds removed and finely minced
  • ¾ tsp salt
  • 1/2 cup freshly squeezed lime juice
  • 2 tbsp olive oil

Instructions

  1. Add all ingredients to a large mixing bowl and toss well to coat. 
  2. Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
  3. Serve cold with tortilla chips. Enjoy!

Notes

*You can also use peaches or mango

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Peruvian

Nutrition

  • Serving Size:
  • Calories: 158
  • Sugar: 4.6 g
  • Sodium: 579.9 mg
  • Fat: 11.3 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.9 g
  • Fiber: 6.2 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

Keywords: vegan ceviche