This ceviche is colourful and oh so flavourful and you'll be shocked to find that it's completely vegan! Red onion, chili peppers, avocado and a twist of lime bring those familiar mexican flavours and textures to the secret non-fishy ingredient - hearts of palm! Best served cold and with your favourite tortilla chips, and perhaps a frozen margarita!
Drain and rinse the hearts of palm. Dice them up into small rounds.
Peel the zucchinis and chop into small cubes. Do the same with the avocado.
Finely chop your red onion and chilli pepper. If you don't like a lot of heat, remove the seeds first. Roughly chop the cilantro.
Add all of the prepared ingredients into a mixing bowl or large tupperware. Add zest and squeeze in the juice of two limes. Carefully mix together. You can add salt if you wish, but as the hearts of palm are quite salty, this may not be necessary.
Store in an airtight container in the fridge for a minimum of 1 hour or overnight so that the flavours can intensify. Serve with tortilla chips and a cold beer or margarita!
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Heya! I'm Alex, a wannabe-vegetarian traveler currently living in Jerez de la Frontera, Spain. Here you can find vegetarian recipes from around the world as well as travel tips and tales.