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Ceviche is a popular dish in the coastal regions of Latin America. This reinvented ceviche uses hearts of palm, a plant that has the perfect texture for replacing seafood. This super fresh, flavorful ceviche is perfect for sharing with family or a group of friends. Just serve it alongside a bowl of lettuce with tortillas to make tacos or burritos!

Raw Hearts of Palm and Jicama Ceviche [Vegan]

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Ingredients You Need for Raw Hearts of Palm and Jicama Ceviche [Vegan]

  • 1 cup jicama, peeled and cubed
  • 1 tomato, finely chopped or 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, finely chopped
  • 4 hearts of palm, canned, finely chopped
  • Juice from 1-2 limes
  • 1/4 jalapeño pepper (optional, but recommended)
  • 1/4 cup red onion, finely chopped
  • 1/2 large avocado, or 1 small, cubed
  • Sea salt and pepper, to taste

How to Prepare Raw Hearts of Palm and Jicama Ceviche [Vegan]

  1. Mix jicama, hearts of palm, jalapeño pepper, red onion, tomato, cilantro, and lime juice in a medium bowl. Let it sit in the fridge for 10-20 minutes to let it absorb the flavors. Add sea salt to taste, if desired.
  2. Remove from fridge and add avocado, mix well and serve over tostadas or lettuce leaves.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Priscilla Soler

See My Recipes

Easy raw vegan desserts with the occasional Mediterranean-inspired lunch.

Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.

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