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Palmito ceviche in a bowl

Palmito Ceviche (Vegan Hearts of Palm Ceviche)

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.
Course Appetizer, Salad, Side Dish
Cuisine Mexican, Peruvian
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4
Calories 180kcal
Author Rachel


  • 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


  • 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.


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


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