Hearts of palm ceviche

If you're looking for a refreshing appetizer or snack, this vegan ceviche recipe is for you! It tastes delicious on a hot summer day when you’re craving a light meal & is also great for family gatherings or picnics. This vegan ceviche hearts of palm recipe is done in 15 minutes and can be customized to your taste. Learn how to make this Mexican vegan ceviche recipe at home and enjoy it anytime! Serve as an appetizer with chips or a topping on a tostada or taco. Try this easy vegan appetizer!

How to make cauliflower vegan ceviche at home with fresh vegetables and a tangy, slightly sweet dressing. This super tasty recipe is perfect to enjoy as a light lunch or appetizer. #cevichedecoliflor #recetacevichevegano

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.

This mango hearts of palm "ceviche" just might be the best thing you make this summer. This dish is bursting with all the delicious flavors, that will have you hoping summer never ends.

As refreshing as its raw fish cousin, this easy and quick vegan salad will become akeeper in your salad rotation.

Learn how to make Matthew Kenney's Hearts of Palm Vegan Ceviche using this recipe. The recipe includes various vegan foods to create a delicious appetizer.

In traditional ceviche, raw fish is “cooked” with citrus juice. In this vegan version, hearts of palm take the place of the fish—and they don’t technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you’ll find in Mexico.

Ceviche is the perfect warm weather food, and this vegan versions is so light that your belly won't feel weighed down. It's tender and crispy, tart and zesty

Of all recipes I tasted in Costa Rica, this one delighted me the most. I used to love fresh fish ceviche but have stopped eating it because of sustainability and health concerns about eating fish. But this recipe brings all the cool citrus flavor and texture of the traditional ceviche I used to eat, with none of the health or environmental risks. Hearts of palm are harvested from the inner core of certain palm trees, and Costa Ricans eat them cooked or in salads. Easy to enjoy and prepare…

A refreshing and citrus dish perfect as an appetizer or side dish