Ceviche is typically made with raw fish or shellfish that is marinated in an acid like lime or lemon juice. This marinating cooks the fish without heat. Substituting with hearts of palm is one of the cleverest vegan swaps you’ll ever make—promise! You simply dress the hearts of palm with the acidic juices instead of marinating them for hours, which makes this recipe a refreshing starter that’s also weeknight friendly.
Fish-Free Ceviche with Hearts of Palm
Ingredients
- Zest and juice from 2 limes
- 1 Tbsp very finely minced parsley
- 1/4 tsp sea salt, plus extra, if desired
- 1 Tbsp extra-virgin olive oil or camelina oil
- 1/4 tsp smoked paprika
- 14 oz can hearts of palm
- 2 tomatoes, cored and diced
- 1 ripe but firm avocado, halved, pitted and diced
- 1/2 unpeeled English cucumber, diced
- 2 jalapeños, seeded and minced
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely minced red onion
- 1/4 cup finely chopped cilantro, plus extra leaves for garnish
- 1 Tbsp thinly shredded basil
- Freshly ground black pepper
Nutrition
Per serving:
- calories147
- protein3g
- fat11g
- carbs12g
- sugars4g
- fiber6g
- sodium241mg
Directions
01
Place lime zest in small shallow dish, and place lime juice in medium bowl. Add parsley and salt to zest and stir with fork to blend. Dip rims of 4 - 1/2 cup dishes into lime juice and then into zest mixture to coat the rims. Set aside. Add oil and paprika to lime juice. Whisk to blend. Set aside.
02
Drain hearts of palm. Slice into 1/4 inch rounds and pop out centers. Add all cut-up hearts of palm to lime juice dressing along with tomatoes, avocado, cucumber, jalapenu0303o, red pepper, onion, cilantro and basil. Gently toss together to blend evenly. Add pepper to taste.
03
Carefully spoon into prepared serving dishes, making sure seasoned rims stay intact. Garnish with cilantro and serve immediately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
