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Vegan ceviche in a bowl

Vegan Ceviche

  • Author: Liz Madsen
  • Total Time: 15 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.


  • 2-14 oz cans (400g each) hearts of palm, drained (see note 1)
  • 1 cup diced cucumber (peel if skin is thick)
  • 1 cup cherry or grape tomatoes, quartered
  • 1 cup orange bell pepper, diced
  • 1 cup mango, diced (see note 4)
  • 1 cup avocado, diced (see note 5)
  • ¼ - ½ cup red onion, diced finely
  • 2-4 jalapenos, minced (remove seeds for less heat), optional
  • ½ cup cilantro leaves, chopped, optional
  • ¼ cup lime juice (about 2-3 limes)
  • 1 tsp dulse flakes, optional (see note 6)
  • 1 tsp sea salt, to taste


  1. Cut up 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, you can just cut them into smaller chunks. Add to a large bowl.
  2. Add other veg: Cut up the rest of the elements of your salad and add to the bowl. If you are adding avocado, I do recommend adding it right before serving.
  3. Make the dressing and combine: Into a small bowl or measuring cup, squeeze the lime juice and add the salt and dulse flakes (if using). Stir well and add it to the bowl of hearts of palm and everything else. Stir well.
  4. Note about cilantro: 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.
  5. Serve: Serve with tortilla chips or in lettuce leaves/boats and enjoy! I recommend serving this immediately for the freshest veggies. 
  6. Store: 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.


  • 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 used two medium Persian cucumbers, but you can either use a thin skinned cucumber (like a seedless or English cucumber) or peel a regular one as the thick skins can be too tough.
  • Note 3: I find large tomatoes too liquidy, and store-bought ones often don’t have much flavor.
  • Note 4: A touch of sweetness is wonderful in this, especially the mango. It really balances out all the flavors. Pineapples, peaches, nectarines, strawberries, apricots, etc. would all also work in place of mango.
  • Note 5: Optional, but adds a nice creaminess and richness. If you are adding avocado, I do recommend adding it right before serving.
  • Note 6: Again, optional, but if you’d like there to be a slight seafood flavor as is traditional for ceviche, I highly recommend dulse flakes. You could alternatively use kelp flakes.
  • Cook Time: 15 minutes
  • Category: Snack, Appetizer
  • Method: No Bake
  • Cuisine: Peruvian

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