Vegan Hearts of Palm Ceviche


This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. You can serve it in a jar with chips or as a topping over tostadas. Even though you can eat the ceviche right away, it tastes best after it has been chilled for a couple of hours in the fridge. [Recipe originally submitted to]

Prep Time:
20 mins
Total Time:
20 mins
6 servings


  • 3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved

  • 3 plum tomatoes - peeled, seeded, and chopped

  • ½ onion, finely chopped

  • 3 serrano peppers, seeded and minced, or to taste

  • ½ cup chopped cilantro leaves

  • 2 tablespoons white vinegar

  • 2 tablespoons olive oil

  • ½ teaspoon dried oregano

  • salt and ground black pepper to taste

  • ½ cup pitted green olives

  • 1 avocado - peeled, pitted, and sliced


  1. Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.

  2. Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

Nutrition Facts (per serving)

125 Calories
11g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 125
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 373mg 16%
Total Carbohydrate 7g 3%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 2g
Vitamin C 11mg 55%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 317mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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