Although the origin of the ceviche is Peruvian, it is quite common in several Latin American countries. Mexico has its own version of this dish that's a little spicier with added avocado and lime. It's great as an appetizer served with crispy tostadas, baked corn chips, or it can be eaten as a side with a main course.

Spicy Mexican Hearts of Palm Ceviche [Vegan]



  • 15 ounces hearts of palms
  • 1/4 medium red onion, finely diced
  • Juice of 2 limes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 4 plum tomatoes, centers removed and cut into medium cubes
  • 1/2 avocado, diced medium
  • 1 small jalapeño, seeded and finely diced
  • 1/4 cup cilantro leaves, finely chopped
  • Salt and pepper


  1. Cut the hearts of palm into 1-inch slices, then cut each slice in quarters.
  2. In a medium bowl, toss together the hearts of palms and the red onion. Add the lime juice, cumin, coriander, and garlic. Cover with plastic wrap and refrigerate for 1 hour.
  3. Remove from the refrigerator and gently mix in the diced tomatoes, avocado, jalapeño, and chopped cilantro. Season with salt and pepper to taste.