This dish transports you to Tulum and back in a flash. It’s Vegan Ceviche you don’t want to miss!
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Ceviche will forever remind me of my dad, and our many trips to Mexico growing up. My Mexican and Italian roots have harvested favoritism towards certain foods and fresh ceviche done right is one of them. This recipe is a taste of paradise, and best paired with sunshine, tropical waves, and a lime margarita.
My first time trying vegan ceviche was at Gracias Madre on Melrose Ave. I was a sophomore in college and quickly became obsessed with this restaurant and its vegan twist on this classic Mexican dish. It’s great as an appetizer, a salad, or paired with tortilla chips, stuffed in tacos, or over tostadas. Traditional ceviche is made with seafood and marinated in citrus juices, salt, onions, and fresh cilantro. But anyway, it’s decided, recipes with tropical flavors that transport me to the oceanside in Tulum will always do!
Is Vegan Ceviche Healthy?
What’s not to love about vegan recipes? This recipe emphasizes plant-based ingredients that are rich in vitamins, minerals, and fiber while being low in artificial ingredients. It is as fresh as can be, and low in saturated fats. The list of whole, living ingredients like red onion, garlic, avocado, lime and so on, contribute to its nutritional value, too. Furthermore, the recipe’s simplicity and ease of preparation make it a practical choice to add to your weekly meal lineup.
Vegan done right. Technique is key.
A vegan recipe done right, brings much delight. Being able to indulge in a guilt-free peanut butter cookie, or a big bowl of mac and cheese is far more enjoyable when the taste is just as good as the nutrient value. I say done right because oftentimes where people go wrong when it comes to vegan cooking is they expect their creation to taste exactly like the dish it is trying to mimic. Please note, that’s no way to go. It sets the bar far too high in your mind. But rather, if you can just see it through a new lens, it becomes far more enjoyable. I get to eat something flavor-filled and satisfying all while being good for my mind, body and spirit. Now sign me up!
Technique is key in this recipe. You want the texture of the hearts of palm to be just right. The flavors in vegan cooking are often easy to manipulate, it’s usually the texture I have a tough time with. So for this dish, the soaking process, once everything is combined, is the utmost important thing. You not only want to allow for enough time to absorb all the flavors, but permit the acid in the lime juice to tenderize the hearts of palm. Additionally, you can always add ingredients like mango for sweetness, extra avocado for even more creaminess, cucumber for a nice crunch, and extra cilantro for a pungent flavor.
INGREDIENTS
- 2 cans (14 ounces each) hearts of palm, drained and chopped
- 1 large avocado, diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lime juice (about 2-3 limes)
- Tortilla chips for serving
INSTRUCTIONS
Combine
Mix hearts of palm, avocado, and veggies.
Dress
Toss with lime juice and season.
Marinate
Let flavors meld together.
Serve
Enjoy with tortilla chips.
Devour!
FAQs & Tips
If you want to prepare in advance, you can pre-chop all your ingredients (except the avocado which will turn brown after a while) and store them covered in the fridge until ready to use. Once assembled, store the Vegan Ceviche in an airtight container, leftovers last in the refrigerator for 1-3 days.
Adjust the spice level to your liking. This recipe doesn’t call for any added spice but feel free to chop up a jalapeño for a splash of color and heat. I don’t do well with too spicy, so I recommend you serve on the side and allow guests to add to their liking.
I have previously made this recipe with coconut meat rather than hearts of palm and it was bomb! Feel free to swap out your hearts of palm and use coconut meat in replacement.
I always have an overflow of lemons on hand so in case you don’t have any limes, lemon will do just fine.
Serving Suggestions
For full-on Tulum vibes, serve your Vegan Ceviche with roasted plantain chips and a spicy pineapple margarita! This recipe is versatile and can be served as an appetizer, side dish, or meal, and pairs well with lettuce cups, tortillas, or taco shells.
In need of some drink inspiration? Take a look at these crisp cocktails featuring this Paloma Cocktail, a Cadillac Margarita, and the ultimate OG tropical drink… the Piña Colada.
Vegan Ceviche
Ingredients
- 2 cans 14 ounces each hearts of palm, drained and chopped
- 1 large avocado diced
- 1 cup cherry tomatoes quartered
- 1/4 cup red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 1 jalapeño seeded and minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lime juice about 2-3 limes
- Tortilla chips for serving
Instructions
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In a large mixing bowl, combine the hearts of palm, avocado, cherry tomatoes, red onion, cilantro, jalapeño, sea salt, and black pepper.
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Pour the lime juice over the mixture and gently toss to coat all the ingredients evenly.
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Allow the mixture to marinate for 10 minutes at room temperature to let the flavors meld together.
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Serve the vegan ceviche with tortilla chips as a delightful appetizer or snack.
Nutrition
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