Eaten all across Latin America and the Caribbean, ceviche is a popular seafood appetizer. It often involves raw fish, citrus, cilantro and chiles. It is commonly enjoyed on its own or with tortilla chips. But there are culture differences in ingredients and preparation.
While there are some vegan seafood products on the U.S. market, they tend to veer towards being breaded and frozen. When you want to replace fresh fish, hearts of palm does a great job. Whether it’s the texture or the way it takes on flavor, it works like a charm.
To give this vegan ceviche recipe a subtle “from the sea” flavor, the hearts of palm are marinated with some kelp granules. The entire recipe is super easy to execute and makes ~2 cups. And it tastes awesome with tortilla chips! Perfect for summer, as a light snack, appetizer or side dish.
If you enjoy this vegan hearts of palm recipe, you may also enjoy UVK’s Vegan Crab Salad.
Hearts of Palm Ceviche
14 ounce can of hearts of palm
2 tsp kelp granules
1 cup avocado chopped into bite-size pieces
⅓ cup tomatoes chopped into bite-size pieces (seeds removed)
¼ cup chopped fresh cilantro
¼ cup finely chopped red onion
2 Tbsp lime juice
Minced jalapeño, to taste
Salt, to taste
1. Dump the contents of the can of hearts of palm (including the water in the can) 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 then, rinse off the excess kelp granules. Chop into bite size pieces.
3. Add the chopped hearts of palm to a mixing bowl with all the remaining ingredients. Stir, taste, and adjust seasonings (more salt? more lime juice?). If you prefer a more “seafood-like” flavor, sprinkle in some additional kelp granules. Serve with tortilla chips.