While there are some seafood vegan mimics on the market, they tend to veer towards being frozen and breaded. It can be a bit of a challenge to find healthful seafood alternatives.
Eaten all across Latin America and the Caribbean, ceviche is a popular seafood dish. It generally involves raw fish, citrus, cilantro and chiles. While I have had a vegan ceviche once before, it did not have a fish-like flavor. In veganland, it’s a fine line between being ceviche and being salsa. So, I gave it some thought, and decided that I needed to infuse some seafood flavor to really make this ceviche sing. It didn’t need to sing too loudly, but it needed to be able to carry a tune.
And thus, we have hearts of palm marinaded overnight with kelp granules. If you need to replace raw fish, it works like a charm. It’s subtle without being overpoweringly fishy, but it is definitely still the taste of the sea. With scallions, avocado, cilantro and jalapeños, it becomes a light, refreshing dip for tortilla chips.
Hearts of Palm Ceviche
14 ounce can of hearts of palm
2 ½ tsp kelp granules
⅓ cup fresh cilantro, chopped
1 jalapeño, sliced
¼ cup lime juice
3-4 scallions, chopped
Salt, to taste
1. Dump the contents of the can of hearts of palm (including the water) into a sealable container. Add kelp granules, mix, and cover with lid. Refrigerate overnight for the best results.
2. Once hearts of palm are done marinading, drain in a colander and rinse off the kelp. Chop and add to a large mixing bowl with the rest of the items listed above. Stir, taste, and adjust seasonings. If you prefer a more “seafood-like” flavor, sprinkle in some additional kelp; otherwise, serve with tortilla chips.