Best 2 Vegan Hearts Of Palm Ceviche Recipes

**Vegan Hearts of Palm Ceviche: A Plant-Based Twist on a Peruvian Classic**

Ceviche, a traditional Peruvian dish, is a seafood cocktail marinated in citrus juices and flavored with various spices and herbs. This vegan version of ceviche uses hearts of palm as a sustainable and plant-based alternative to seafood. The recipe offers a unique blend of flavors and textures, with the hearts of palm providing a firm and slightly crunchy texture similar to cooked seafood. The marinade, made with lime juice, lemon juice, red onion, cilantro, and jalapeno, adds a vibrant and tangy flavor to the dish. Served chilled, this vegan take on ceviche is a refreshing and flavorful appetizer, side dish, or main course, perfect for a healthy and plant-forward meal. Along with the classic hearts of palm ceviche recipe, this article also includes variations such as a tropical version with mango and pineapple, a spicy version with serrano peppers, and a creamy version with avocado. Each variation offers a unique twist on the traditional ceviche, catering to different taste preferences and dietary needs.

Here are our top 2 tried and tested recipes!

VEGAN HEARTS OF PALM "CEVICHE"

Vegan Hearts of Palm

In traditional ceviche, raw fish is "cooked" with citrus juice. In this vegan version, hearts of palm take the place of the fish-and they don't technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you'll find in Mexico.

Provided by Gabriela Rodiles

Categories main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Two 14-ounce cans whole hearts of palm, drained and sliced into 1/8-inch-thick rounds
2 Roma tomatoes, seeded and diced
1/2 English cucumber, diced (about 1/2 cup)
1/2 small red onion, diced (about 1/2 cup)
1 avocado, diced into 1/4-inch chunks
1 jalapeño, ribs and seeds removed, diced
1/4 cup chopped cilantro leaves and tender stems, plus more leaves for garnish
2 cloves garlic, grated
2 to 3 limes, juiced (about 1/3 cup)
1 to 2 lemons, juiced (about 1/4 cup)
Kosher salt and freshly ground black pepper
Vegan tortilla chips, tostadas or saltine crackers, for serving
Vegan hot sauce, for serving

Steps:

Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with cilantro leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.

VEGAN HEARTS OF PALM CEVICHE

Vegan Hearts of Palm Ceviche image

This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. You can serve it in a jar with chips or as a topping over tostadas. Even though you can eat the ceviche right away, it tastes best after it has been chilled for a couple of hours in the fridge. [Recipe originally submitted to Allrecipes.com.mx]

Provided by alinae

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved
3 plum tomatoes - peeled, seeded, and chopped
½ onion, finely chopped
3 serrano peppers, seeded and minced, or to taste
½ cup chopped cilantro leaves
2 tablespoons white vinegar
2 tablespoons olive oil
½ teaspoon dried oregano
salt and ground black pepper to taste
½ cup pitted green olives
1 avocado - peeled, pitted, and sliced

Steps:

Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 6.9 g, Fat 11.1 g, Fiber 3.6 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 372.7 mg, Sugar 1.9 g

Tips:

Choose ripe hearts of palm: Look for hearts of palm that are firm and have a bright white color. Avoid hearts of palm that are soft or have a yellow tinge.
Cut the hearts of palm into thin slices: This will help them marinate better and make them easier to eat.
Use a variety of citrus juices: Lime, lemon, and orange juices all work well in this recipe. You can also use a combination of juices.
Add some heat: If you like spicy food, add a chopped chili pepper or some cayenne pepper to the marinade.
Marinate the hearts of palm for at least 30 minutes: This will give them time to absorb the flavors of the marinade.
Serve the ceviche chilled: This dish is best served cold, so make sure to chill it in the refrigerator for at least an hour before serving.

Conclusion:

This vegan hearts of palm ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is also a healthy and nutritious option that is packed with vitamins and minerals.