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vegan ceviche

Vegan Ceviche

Ceviche is always fun and for folks who don't do seafood, this vegan version is sure to please!

Course Appetizer
Cuisine Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 8 people
Calories 87 kcal
Author Carolyn Scott-Hamilton


  • 1/2 cup lime juice freshly squeezed
  • 2 tablespoons lime juice freshly squeezed
  • 1 cup mushrooms, oyster or Portobello finely chopped
  • 1 cup hearts of palm drained and finely chopped
  • 1/2 medium red onion finely chopped
  • 1/3 cup fresh cilantro chopped plus extra sprigs for garnish
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1/2 cup cucumber peeled and finely diced
  • 1/2 cup jicama finely diced
  • 2 Roma tomatoes finely diced
  • 1 small avocado peeled, pitted, and cubed
  • salt to taste
  • pepper to taste


  1. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add mushrooms & hearts of palm, cover and return to a boil. Immediately remove from heat and drain water. Cover with the lid and set aside, letting mushrooms and palm hearts steam in closed pot for 10 minutes.

  2. Drain mushrooms and palm hearts again to remove remaining liquid and put in large bowl to cool completely. Toss with remaining 1/2 cup of lime juice, cover and refrigerate for about 1 hour.

  3. In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to mushroom and palm heart bowl along with chopped cilantro, garlic, olive oil, cucumber, jicama, tomato and avocado. 

  4. Mix gently and season with salt and pepper. 

  5. Cover and refrigerate up to 3 hours. 

  6. Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with crackers or tortilla chips.

Recipe Notes

Do your best to find palm hearts that are not canned in salt water.