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Vegan Ceviche

Step up your game by chopping up some vegetables and throwing a little citrus on top to complete this bright, beautiful summer side dish.

Yields 6-8 servings | Prep Time: 15 minutes | Marinade Time: 60 minutes

2 cans hearts of palm, sliced 10 oz cherry tomatoes, halves (can use various colors) 1 jalapeño, seeded and diced 1/4 cup red onion, diced 1 garlic clove, minced 1 avocado, diced 2 Tbsp coconut milk (canned is preferable) Juice of 2 limes + zest Heavy pinch of salt Black Pepper to taste


1. Combine hearts of palm, tomatoes, jalapeño, onion and garlic to a bowl. Mix to incorporate.

2. Fold in avocado, milk, lime juice and zest. 3. Finish off with salt and pepper, stirring a few more times until fully combine.

4. Marinade in the fridge for at least one hour before serving to allow all the flavors to fuse together.

Note: This recipe is the best if left overnight to marinade.

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