Vegan Tuna Ceviche
Experience the vibrant flavors of the sea in this plant-based twist on a classic dish with Vegan Tuna Ceviche! Perfect for seafood lovers looking to enjoy cruelty-free cuisine, this recipe features hearts of palm and mashed chickpeas as the protein-packed base. With zesty fresh lime and lemon juice, a hint of ocean-like umami from nori strips, and an array of colorful veggies like tomato, cucumber, and red onion, every bite delivers a bright and refreshing taste. Garnished with creamy avocado and paired with crisp tortilla chips or tostadas, this ceviche is a show-stopping appetizer or light meal that’s ready in just 20 minutes—with zero cooking required. Whether you’re vegan, vegetarian, or merely love bold citrus flavors, this quick and easy recipe makes clean eating irresistibly delicious.
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Recipe Information
Ingredients
- 1 14-ounce can (drained and chopped) Hearts of palm
- 1 15-ounce can (drained and rinsed) Canned chickpeas
- 0.5 cup (finely diced) Red onion
- 1 medium (diced) Roma tomato
- 0.5 cup (diced) English cucumber
- 0.25 cup (chopped) Cilantro
- 1 sheet (cut into small strips or crumbled) Nori sheet
- 0.25 cup Fresh lime juice
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Olive oil
- 0.75 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 small (finely diced, seeds removed for less heat) Jalapeño (optional)
- 1 medium (diced, for garnish) Avocado
- 1 package (for serving, optional) Tortilla chips or tostadas
Instructions
1. Begin by preparing the hearts of palm. Drain and chop them into small, bite-sized pieces resembling chunks of tuna.
2. Rinse and drain the canned chickpeas, then roughly mash them in a large mixing bowl. You want them slightly chunky but not completely smooth.
3. Add the chopped hearts of palm to the bowl with the chickpeas.
4. To the bowl, add the finely diced red onion, diced Roma tomato, diced cucumber, chopped cilantro, and crumbled nori sheet.
5. In a small bowl, whisk together the fresh lime juice, lemon juice, olive oil, sea salt, and black pepper. If using jalapeño, stir it into the dressing now.
6. Pour the dressing over the mixture in the large bowl and gently combine everything until well coated with the citrus marinade.
7. Cover the bowl and refrigerate for 10-15 minutes to allow the flavors to meld together.
8. Just before serving, taste and adjust the seasoning with more salt or lime juice if needed.
9. Serve the Vegan Tuna Ceviche chilled, garnished with diced avocado. Enjoy it with tortilla chips, tostadas, or on its own as a light and refreshing dish.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6360 mg | 277% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 30.1 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3500 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
