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]


Recipe Summary

20 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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

125 calories; protein 1.8g 4% DV; carbohydrates 6.9g 2% DV; fat 11.1g 17% DV; cholesterol 0mg; sodium 372.7mg 15% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is EXCELLENT! No changes needed. I bought an avocado for garnish but after tasting this once it sat in the fridge overnight I decided not to use it. It really doesn't need it and might actually take away from the deliciousness you've already got going on. Maybe not but I saved my avocado for another use. I can't say enough good things about this recipe. It is light, refreshing, flavorful, pretty, easy, and the lists goes on. It would be excellent served over a bed of lettuce too. Hearts of palms are expensive but I promise you won't be disappointed in this recipe. I highly recommend this. Read More