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Hearts of Palm Vegan Ceviche

Hearts of Palm Vegan Ceviche

Vegan Ceviche with Riesling

This vegan & plant-based, Hearts of Palm Ceviche is fresh, light and perfect as an appetizer or meal. This easy recipe can be made in minutes. Serve over mini tostadas, with tortilla chips, in lettuce cups, or in a halved and salted avocado. Serve alongside your favorite Riesling for a perfect pairing


  •              1/4 cup red onion, sliced thin
  •              juice from 1 lime 
  •              1/2 teaspoon kosher salt 
  •             1/4 teaspoon ground pepper 
  •             1/4 teaspoon of red pepper flakes, optional 
  •              14 ounce can or jar hearts of palms, drained, rinsed
  •              1 cup cucumber, sliced
  •              1 cup tomatoes, diced
  •              1/2 a jalapeno, remove seeds and finely diced
  •              1/4 cup cilantro, chopped 
  •               2 teaspoons olive oil 
  •               1 avocado (optional)


  1. Slice the onions thinly and place in a medium bowl. Squeeze with the juice of one lime and sprinkle with the salt. Mix. Let this marinate as you prep the remaining ingredients.
  2. Drain the hearts of palm, rinse really well. Dice into 3/4 inch half-moons. Rinse again, set aside over a strainer. 
  3. Slice the cucumber, dice the tomato, chop the jalapeno and the cilantro. Place all over the onions in the bowl. Give a stir and add the coriander, pepper, and red pepper flakes. 
  4. Fold in the hearts of palm and a drizzle of olive oil. Taste, adjust the salt and lime. I usually add more lime juice and salt. Refrigerate until serving, 30 minutes or up to 8 hours.
  5. Add the avocado right before serving.

This recipe has been contributed by Autumn Vallecorsa of Madie's Kitchen.

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