Vegan Ceviche
Servings:4 servings
Vegan ceviche is almost too good to be true! Refreshingly light, flavorful, and easy to make. With hearts of palm, optional jackfruit, creamy avocado, and fresh lemon and lime juice, it's the perfect summer appetizer, garnish, and side dish!
Ingredients
- 1 (14 oz) can young/green jackfruit, optional - packed in brine; see Notes
- 1 (14 oz) can hearts of palm - packed in water/brine
- 1 medium English cucumber, chopped
- 1½ cups grape or cherry tomatoes, chopped - about 7 oz.
- ¾ cup diced red onion - about half medium-size onion
- 2 fresh jalapenos, seeded and diced
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- ½ cup chopped cilantro, leaves & thin stems
- ½ teaspoon sea salt
- 1 large Haas avocado
Optional ingredients - if using jackfruit:
- 1 teaspoon Old Bay seasoning
- squeeze of lemon juice
Instructions
- Skip this step if not using jackfruit. Preheat a saute pan over medium heat. Drain the jackfruit and place on a clean, lint-free towel. Sort through it with your hands and discard any hard bits or seeds. Chop larger pieces in half so they're bite-size. Gently pat dry to remove as much of the brine as possible without crushing the jackfruit. Transfer the jackfruit to the pan, and saute for about 2 minutes, stirring occasionally. Add the Old Bay and stir well. Cook for another minute or so, then add a generous squeeze of lemon juice. Stir again, and remove from heat. Transfer to a plate to cool.
- Drain the hearts of palm and pat dry. Slice each cylinder in half lengthwise, then across into half moons. Set aside.
- In a large mixing bowl, combine the cucumber, tomatoes, onion, and jalapeno. Add the lime and lemon juice and ½ teaspoon salt. Toss to combine.
- Just before serving, peel and chop the avocado. Add it to the bowl along with the cilantro, hearts of palm, and jackfruit (if using). Gently toss to combine. Taste for seasoning and add more salt or citrus, if desired.
- Serve vegan ceviche as an appetizer with tortilla chips for scooping or as a garnish, salad, or side dish. Vegan ceviche is best fresh or at least within a few hours while the veggies are crisp. If you do have leftovers, store in an airtight container in the refrigerator to enjoy the next day.
Notes
Substitutions
- Instead of jackfruit, use an additional can hearts of palm, or 1 cup cooked chickpeas or white beans, sliced jicama, or additional avocado. It's flexible!
- If you enjoy a touch of sweetness, replace the lemon with fresh orange juice. You can also incorporate freshly chopped mango.
- For spicier "ceviche" use serrano pepper instead of jalapeno.
- Scoop it up with crispy tortilla chips.
- Serve with lettuce cups as a light appetizer.
- Use it like salsa on tacos, tostadas and taquitos.
- Serve as a side with sandwiches and veggie burgers.
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.4g | Cholesterol: 0mg | Sodium: 540mg | Potassium: 550mg | Fiber: 6g | Vitamin C: 29mg
