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This is my vegan version of Ceviche. This dish is super fresh and delicious. Perfect for summer days. With a few simple ingredients, and very little time you have yourself an impressive dish that will be a hit all summer long!


2 14 oz cans of hearts of palm, drained and roughly chopped

3-4 persian cucumbers, chopped

1-2 jalapeno peppers, finely diced

½ red onion, diced

3-4 Roma Tomatoes, diced

½-1 bunch of cilantro chopped

½ cup of lime juice

1/3 cup of tomato juice

1-2 tbsp of vegan fish sauce, I used Oceans Halo

1 Large avocado, or 2 small/medium, chopped

Salt & Pepper (white pepper preferably) to taste


In a large bowl combine first 9 ingredients

Mix well

Season with salt and pepper

Gently fold in your Avocado

Mix well

Cover and marinate in refrigerator for at least 1 hour

Serve with your favorite tortilla chips or tostada



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