This refreshing vegan ceviche will appeal to all eaters. Light, clean, and fresh—a tropical delight.
Tip
Ceviche is typically made with raw fish or shellfish that is marinated in an acid such as lime or lemon juice. This marinating cooks the fish without heat. Substituting with hearts of palm is a wonderful variation.
Vegan Ceviche with Hearts of Palm
Ingredients
- Zest and juice from 2 limes
- 1 Tbsp (15 mL) very finely minced parsley
- 1/4 tsp (1 mL) sea salt, plus extra, if desired
- 1 Tbsp (15 mL) extra-virgin olive or camelina oil
- 1/4 tsp (1 mL) smoked paprika
- 14 oz (398 mL) can hearts of palm
- 2 tomatoes, cored and diced
- 1 ripe but firm avocado, halved, pitted, and diced
- 1 small unpeeled Persian cucumber, diced
- 2 jalapenos, seeded and minced
- 1/4 cup (60 mL) finely diced red bell pepper
- 1/4 cup (60 mL) finely minced red onion
- 1/4 cup (60 mL) finely chopped cilantro, plus extra leaves for garnish
- 1 Tbsp (15 mL) thinly shredded basil
- Freshly ground black pepper
Nutrition
Per serving:
- calories147
- protein3g
- fat11g
- saturated fat2g
- trans fat0g
- carbohydrates12g
- sugars4g
- fibre6g
- sodium241mg
Directions
01
Place lime zest in small shallow dish, and place lime juice in medium-sized bowl. Add parsley and salt to zest and stir with fork to blend. Dip rims of 4 - 1/2 cup (125 mL) dishes into lime juice and then into zest mixture to coat the rims. Set aside.
02
Add oil and paprika to lime juice. Whisk to blend. Set aside.
03
Drain hearts of palm. Slice into 1/4 in (0.6 cm) rounds and pop out centres. This makes rounds look like squid. Add all cut-up hearts of palm to lime juice dressing along with tomatoes, avocado, cucumber, jalapeno, red pepper, onion, cilantro, and basil. Gently toss together to blend evenly. Add pepper to taste. Carefully spoon into prepared serving dishes, making sure seasoned rims stay intact.
04
Garnish as desired 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
