Vegan Ceviche


Did you think your seafood days were over? Oh no honey, they have only just begun…

I had to go on a business trip last year with a group of co-workers I didn’t know very well and to be completely honest I was really dreading it! We all stayed in a house in Palm Springs to do some kumbaya-team-building-stuff. Barf. One of those activities included creating meals for the entire team in teams of 2. As one of the only VegHeads in the house, I think this part made me the most nervous. Not about my own cooking, because let’s be real Plant Based Food Rocks. I was mostly nervous about what the others were serving.

I was so appreciative when one of the teams created a special fish-free ceviche specially for me. It was one of the nicest things anyone has ever done for me, and it was DELICIOUS! I immediately begged her for the recipe. She was so kind to share it with me and I am SO excited to share it with you!



Serve this Ceviche to ALL your friends at your next fiesta and watch them go nuts over how deliciously perfect and authentic it tastes. Hearts of Palm are the secret ingredient here and take on the role of the scallops you would find in a seafood ceviche. You will be so impressed by yourself because they are almost a too-good-to-be-true substitution.


Vegan Ceviche

  • Servings: 6 – 8
  • Difficulty: easy
  • Print



1 jar hearts of palm – chopped

2 Roma tomatoes – chopped

1 jalapeño pepper – diced

1/2 red onion – diced

1 – 2 Avocados – chopped

2 – 3 limes – juices only

1/2 lemon – juices only

1 tsp sea salt

1/2 tsp cumin

1/4 tsp smoked paprika

2 tsp Tajin or substitute a pinch of cayenne pepper

1/3 cup chopped cilantro

Your favorite hot sauce – optional


1. Prep all your ingredients by chopping or dicing. Remove the Jalapeno seeds because those can be ferocious.

2. Throw all ingredients into a bowl.

3. Mix well but gently

4. Refrigerate for 2 – 24 hours. This get’s tastier the longer it sits.

5. Serve with Tortilla chips & Beer!



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