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Vegan ceviche in a bowl

Vegan Ceviche

  • Author: Liz Madsen
  • Total Time: 10 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan


This refreshing and flavorful Vegan Ceviche is a delicious but fishless version of a Peruvian dish. It makes a great appetizer or meal.


Units Scale
  • 2 14-ounce cans Hearts of Palm (see note 1 for substitution)
  • 2 cups diced cucumber (peel if using seeded cucumber) (see note 2)
  • 1 to 1 1/2 cup diced avocado
  • 1 cup diced mango (see note 4)
  • 1 cup diced orange bell pepper (any color is fine)
  • 1 cup chopped grape or cherry tomatoes
  • 1/4 to 1/2 cup red onion, finely diced
  • 2-3 jalapeños, seeded and minced (see note 5)
  • 1/4 to 1/2 cup chopped cilantro or parsley
  • 1/4 cup fresh squeezed lime juice (about 2-3 limes)
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon dulse flakes, optional (see note 6)


  1. Cut hearts of palm: Drain the hearts of palm and cut them in half lengthwise and then into ¼-inch thick half moons. If you bought salad cut hearts of palm, you can just cut them into smaller chunks. Add to a large bowl.
  2. Chop the rest of the veggies and fruit for your vegan ceviche and add to the bowl. If you are adding avocado, I do recommend adding it right before serving.
  3. Add chopped cilantro if you’d like. You can also just put it in a separate bowl and let everyone serve themselves, so if someone’s not a cilantro lover they can still eat the dish. Or use parsley which is what I usually do. Then I add cilantro to my bowl.
  4. Stir gently to mix all the ingredients. The hearts of palm layers can easily separate and while it will still taste good, I think this vegetarian ceviche tastes better with larger chunks of hearts of palm.
  5. Add the lime juice, sea salt, and dulse flakes (if using). Stir gently again but thoroughly.
  6. Serve with tortilla chips or in lettuce leaves/boats and enjoy!
  7. Storage:I recommend serving this immediately for the freshest veggies. If you are not serving it right away, store the dressing separately, and toss right before serving. If the avocado is mixed in and you’re storing leftovers, place all the leftovers in a container and squeeze a little extra lime juice over the top, it will help prevent the avocado from browning. Refrigerate 1-3 days in an airtight container. This is best the first day though since delicate produce like cut cucumbers and tomatoes can get soggy after a while.


  • Note 1: These are usually found canned or jarred in the canned vegetables or pickles aisle of grocery stores, or you can buy hearts of palm online. If you don’t want to use them for whatever reason, you can substitute chickpeas.
  • Note 2: I recommend seedless (English) cucumbers or those small Persian cucumbers. If you're using a regular seeded cucumber, peel off the skin and scoop out the seeds before using to keep the right texture for your vegan ceviche.
  • Note 3: For an even creamier vegetarian ceviche, I recommend a cup and half or two cups diced avocado.
  • Note 4: A touch of sweetness is wonderful in this. It really balances out all the flavors. Pineapples, peaches, nectarines, strawberries, or even apricots would all also work in place of mango.
  • Note 5: If you aren't a fan of spicy food you can remove the seeds and err on the side of fewer jalapeños, but they add a nice zing to our vegetarian ceviche. If you love spicy food, feel free to leave in the seeds, use more, or use a spicier pepper like serrano.
  • Note 6: Dulse flakes are optional but if you’d like there to be a slight seafood flavor in your vegan ceviche (since this dish is traditionally made with fish), I highly recommend dulse flakes. You could alternatively use kelp granules or flakes or even a few crumbled nori sheets.
  • Prep Time: 10 minutes
  • Category: Snack, Appetizer
  • Method: No Cook
  • Cuisine: Peruvian

Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free, Sugar-Free, Vegan Ceviche