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 fresh fake seafood alternatives.

Eaten all across Latin America and the Caribbean, ceviche is a popular seafood appetizer.  It generally involves raw fish, citrus, cilantro and chiles.  And thus, for this recipe for vegan ceviche, 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 still possesses the taste of the sea.  

This vegan ceviche recipe makes ~2 cups. Enjoy it as an appetizer or snack with tortilla chips!

Hearts of Palm Ceviche

14 ounce can of hearts of palm

2 tsp kelp granules

1 cup avocado, diced

⅓ cup tomatoes, seeds removed and diced

¼ cup fresh cilantro, chopped

¼ cup red onion, finely chopped

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.