Ceviche is a Central and South American dish typically made with seafood, lemon or lime juice and chili peppers.

The citric acid from the lime or lemon juice causes the proteins in the seafood to become “cooked.” (Unlike cooking with heat, an acid marinade will not kill bacteria or parasitic worms.)

Fortunately, you don’t have to worry about that with this whole food, plant-based version. Hearts of palm stand in for the raw seafood.

These tender inner cores of the peach palm are rich in fiber, potassium, iron, zinc, phosphorus, copper, and vitamins B2, B6, and C. The diced jalapenos, cilantro and other vegetables deliver that ceviche flavor and spice to satisfy your palate.

Hearts of Palm Ceviche Salad

Serves 3-4
Whole Food, Plant-Based No Oil (WFPBNO)
Nutritarian, Vegan, Gluten-Free


1 15-20 oz can or jar of hearts of palm
2 medium tomatoes, chopped
1/4 – 1/2 cup red onion, diced
1-2 jalapenos, deseeded and minced
1 orange or yellow bell pepper, diced
1 small cucumber, diced
1/2 bunch cilantro, chopped
1 avocado
juice of 2 limes
salt & pepper to taste (optional)
3-4 cups per person romaine lettuce or other salad greens blend


Drain the water from the hearts of palm and cut each heart into 1/2 inch rounds.

In a large bowl , add the hearts of palm with the other ingredients (except lettuce and avocado) and gently stir until well mixed and the lime juice has coated all of the veggies.

Halve the avocado, remove the seed and cut into chunks. Add the avocado to the “ceviche” in the bowl and gently combine.

Place your salad greens on your plate and top with a generous amount of hearts of palm ceviche.

More Protein: Add some cannelini beans.

More Satiety: Serve with a side of roasted sweet potato.

Make Ahead: Store the mixture (without the avocado) in a sealed container in the refrigerator for 4-5 days. Cut up and add the avocado on the day you eat or serve the ceviche.

Inspired by Carrots and Flowers