|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 15g||55%|
|Total Sugars 6g|
|Vitamin C 36mg||178%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The tender texture and the tart, briny flavors of ceviche have traditionally come from marinating raw fish or shrimp in a citrus mixture. But that doesn't mean we can't enjoy the same flavors and textures in a plant-based recipe. For this ceviche, we use hearts of palm as a base, and we infuse the marinade with seaweed for umami and to harness that ocean flavor.
Hearts of palm come from the innermost core of açaí palm, coconut, juçara, palmetto, and peach palm trees. They are typically packed in water and have a slightly nutty, vegetive flavor. They have a crunchy-cream texture, and they absorb flavors well, which makes them an ideal ingredient for vegan ceviche.
"I found this vegan version of ceviche to be a great alternative to using fish. With salty notes of the ocean from the briny seaweed and hearts of palm that replace fish to the creamy bite of avocado and pop of cherry tomatoes, you'll appreciate this vegetarian-vegan salsa-like ceviche." —Diana Andrews
4 sheets nori seaweed, or 2 packages roasted seaweed snack, coarsely chopped
1/3 cup freshly squeezed lime juice
1/2 medium diced red onion
1 (14.5-ounce) can whole hearts of palm, drained and cut crosswise into 1/2-inch pieces
1/2 cucumber, peeled, seeded, and diced
1 large ripe avocado, diced
1 cup cherry tomatoes, halved
1 tablespoon minced serrano or jalapeño chile, more to taste
1/2 cup coarsely chopped, lightly packed fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce, more to taste
Kosher salt, to taste
Tostadas, tortilla chips, or saltines for serving
Gather the ingredients.
Combine seaweed and lime juice in a small, non-reactive bowl and soak until the seaweed is soft, about 5 minutes.
Strain the seaweed in a fine mesh strainer, pressing to release all of the lime juice. Reserve the seaweed and lime juice in separate bowls.
Add the onions to the lime juice and marinate for about 5 minutes.
To a large bowl, add the onion, seaweed, hearts of palm, cucumber, avocado, tomatoes, serrano chile, cilantro, oil, and soy sauce. Gently fold ingredients together. Taste and add more soy sauce and salt, if needed. Marinate a final 5 minutes.
Serve with tostadas, tortilla chips, or saltines.
- Instead of hearts of palm, you could use silken tofu, jackfruit, or a combination.
- Omit the soy sauce if you have soy sensitivities.
- Once ceviche is finished marinating, it should be eaten right away.
- Unlike fish ceviche, this vegan ceviche is safe to store it in an airtight container in the refrigerator a day or two; it will not taste as good as it does freshly made, however.
How do you get plant-based foods to taste like fish?
For this recipe we use seaweed to infuse the lime juice with a briny, ocean flavor.