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This healthy palmito ceviche is made using hearts of palm—the perfect seafood substitute! Tossed with fresh lime juice, this dish is refreshing and zesty! Perfect as an appetizer or main dish served with tortilla chips, tostadas or rice.

Palmito ceviche in a bowl on top of a cutting board with limes, cilantro and a jalapeno pepper

Ceviche is a seafood dish that originated in Peru and is common in many Central and South American countries. It’s typically made from fresh raw fish cured in citrus juices such as lemon or lime, and spiced with chili peppers or other seasonings, including chopped onions, tomatoes, salt, and cilantro.

To recreate this classic dish we’re using palmitos, or hearts of palm in English.

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What are palmitos

Palmitos are the flesh inside palm trees. Although harvesting hearts of palm kills the palm tree, there are now other alternatives to harvesting hearts of palm that doesn’t increase deforestation. Some species of palm trees can regrow and be harvested over and over again.

Most of the hearts of palm sold in the US come from Costa Rica and Ecuador where they farm peach palms specifically for canning. Peach palms grow multiple stems that can be harvested without killing the entire tree. You can find hearts of palm canned or jarred in most supermarkets or hispanic food stores.

Are hearts of palm good for you?

Hearts of palm are rich in many vitamins and minerals. They are high in potassium, iron, zinc, phosphorus, copper, vitamins B2, B6, and C. They’re also a great source of fiber and protein.

One cup is about 40 calories and contains almost 4 grams of protein. That’s more protein than most vegetables!

up close shot of finished ceviche

What do hearts of palm taste like?

They have a very mild flavor, similar to artichokes but with a less distinct flavor. This may sound like a negative but it makes them adaptable to many types of dishes. Perfect for us to use in our vegan ceviche!

Can you eat hearts of palm raw?

It can be eaten both raw and cooked. Most canned hearts of palm will be cooked and stored in a salty brine.

Hearts of palm are great tossed into salads or added to soups. They are also popular as a seafood substitute in the meatless community.

How to make

Drain the hearts of palm and rinse them under cold water to remove the brine. Slice the cucumber in half and scrape out the seeds into a small bowl to use later.

Chop up the cucumber along with the rest of the vegetables except for the avocado and add to a large bowl.

cucumber sliced in half with seeds removed
halved cucumber with seeds removed
chopped ingredients added to a bowl
chopped ingredients

Add the lime juice along with the cucumber seeds to a blender or small food processor and blend to combine. This makes an excellent oil-free dressing, but if you’d like you can add a little olive oil. Pour over the ceviche mixture, add salt and toss to combine. Adjust seasonings as desired.

Can be served immediately but for more flavor, allow it marinate covered in the refrigerator for 30 minutes before serving. Right before serving, carefully mix in the chopped avocado.

Serve with tortilla chips, tostadas or rice on the side. Here are my favorite vegan tortilla options.

finished palmito ceviche in a bowl

More healthy vegan recipes

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Palmito ceviche in a bowl

Palmito Ceviche (Vegan Hearts of Palm Ceviche)

5 from 5 votes
Author: Rachel
This healthy palmito ceviche is made using hearts of palm—the perfect seafood substitute! Tossed with fresh lime juice, this dish is refreshing and zesty! Perfect as an appetizer or main dish served with tortilla chips, tostadas or rice. Completely whole food, plant-based and oil-free.
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4

Ingredients 
 

  • 2 14-ounce cans hearts of palm (palmitos) halved and sliced
  • 1 cucumber
  • ¾ cup grape tomatoes chopped
  • ¼ large white onion diced
  • 1 jalapeño deseeded and diced
  • 2 large limes juiced
  • fresh cilantro leaves chopped
  • ¼ teaspoon salt to taste
  • 1 avocado chopped

Instructions 

  • Drain the hearts of palm and rinse them under cold water to remove the brine. Slice the cucumber in half lengthwise and scrape out the seeds into a small bowl to use later.
  • Chop up the cucumber along with the rest of the vegetables except for the avocado and add to a large bowl.
  • Add the lime juice along with the cucumber seeds to a blender or small food processor and blend to combine. Pour over the ceviche mixture, add salt and toss to combine. Adjust seasonings as desired.
  • Can be served immediately but for more flavor, allow it marinate covered in the refrigerator for 30 minutes before serving.
  • Before serving, carefully mix in the chopped avocado.
  • Serve with tortilla chips, tostadas or rice on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 180kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 669mg | Fiber: 7g | Sugar: 5g | Vitamin A: 627IU | Vitamin C: 35mg | Calcium: 74mg | Iron: 3mg
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican, Peruvian
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This healthy palmito ceviche is made using hearts of palm—the perfect seafood substitute! Tossed with fresh lime juice, this dish is refreshing and zesty! Perfect as an appetizer or main dish served with tortilla chips, tostadas or rice.

Palmito Salad | Vegan Ceviche Recipe | Hearts of Palm Salad | Plant Based Ceviche

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Recipe Rating




10 Comments

  1. 5 stars
    My husband just assembled this easy recipe. This vegan ceviche is so delicious! We paired it with restaurant-style tortilla chips and Margaritas.

  2. 5 stars
    I don’t think I have ever tried hearts of palm. Definitely want to source some and try this ceviche. It looks and sounds so refreshing and delicious!