Vegetarian Ceviche
Bright, zesty, and irresistibly fresh, this vegetarian ceviche is a vibrant twist on the classic seafood dish! Featuring tender hearts of palm as the star ingredient, this recipe is brimming with the bold flavors of juicy cherry tomatoes, creamy avocado, crisp English cucumber, and a dash of jalapeño for a hint of heat. Tossed in a tangy citrus dressing made with lime and orange juice, and finished with aromatic cilantro, this no-cook appetizer is ready in just 20 minutes and perfect for serving as a chilled snack, light meal, or party starter. Pair it with tortilla chips, tostadas, or enjoy it on its own for a refreshing vegan-friendly dish that’s sure to impress! Keywords: vegetarian ceviche, no-cook appetizer, hearts of palm ceviche, vegan ceviche recipe, fresh citrus dressing, easy summer recipes.
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Recipe Information
Ingredients
- 1 can (14 oz) hearts of palm
- 1 cup cherry tomatoes
- 1 small red onion
- 1 English cucumber
- 1 large avocado
- 1 jalapeño
- 0.5 cup cilantro
- 0.5 cup lime juice
- 0.25 cup orange juice
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Drain and rinse the can of hearts of palm. Slice them into rounds, about 1/4-inch thick, and set aside.
Halve the cherry tomatoes and add them to a large mixing bowl.
Finely dice the red onion and add it to the bowl with the tomatoes.
Peel and dice the English cucumber into small cubes, roughly the size of the cherry tomato halves, and add to the bowl.
Cut the jalapeño in half, remove seeds and ribs for a milder flavor (or leave them for more heat), and finely mince. Add to the vegetable mix.
Chop the cilantro finely and add it to the bowl along with the vegetables.
Halve the avocado, remove the pit, and dice the flesh into small cubes. Add it gently to the bowl, taking care to not mash the avocado.
In a small bowl, whisk together the lime juice, orange juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the vegetable mixture and gently toss everything together to combine. Be careful not to crush the avocado.
Cover the bowl with plastic wrap and refrigerate the ceviche for at least 10 minutes to allow the flavors to meld together.
Serve chilled as a refreshing appetizer or light main course. Enjoy with tortilla chips, on tostadas, or on its own!
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 23.6 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3013 mg | 64% | |
*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.
