Hello, foodies! It’s Shireen Bahar, and today I’m excited to share with you my recipe for a zesty vegan deligh: citrus-infused plant-based ceviche!, If you’re a fan of ceviche but want to try a vegan version, you’ll love this recipe. The mixture of ingredients creates a unique taste that is tangy, spicy, and refreshing. I’ve added some citrus flavor by using freshly squeezed lime and orange juice in the dressing. The use of heart of palm as the base ingredient provides the dish with a texture similar to that of seafood, as well as an incredible source of fiber and nutrients.
Shireen Bahar is a freelance photographer who has traveled the world capturing unique images of people, landscapes, and food. Growing up in Tehran, she developed a fascination with different culture’s cuisines and their stories. Shireen has lived in six different countries and believes that food is the common language that can bring people together.
Shireen Bahar currently resides in Spain and grew up in Iran.
I was born and raised in Tehran, where I developed a deep passion for exploring different cultures, traditions, and cuisine. Persian cuisine is popular for its unique blend of flavors and texture, using fresh and aromatic herbs along with meat, poultry, or fish. However, having lived in six different countries, I found a new appreciation for plant-based meals. I enjoy experimenting with different vegetarian ingredients and cooking methods to create healthier and tastier versions of my favorite dishes. This recipe is perfect for those who share my love for fresh and delicious vegan food.
Ceviche is a seafood-based dish that originated in Peru. The recipe has evolved over time and has become popular in many Latin American countries. The word ‘ceviche’ comes from the Quechuan word ‘siwichi’, meaning fresh fish. The traditional ceviche is made by marinating raw fish in citrus juices, which cooks the fish without heat, and adding spices, herbs, and chili peppers to enhance the flavor. This vegan version uses heart of palm as a seafood substitute and is mixed with a variety of vegetables and herbs, providing a colorful and flavorful dish that is perfect for a warm summer day.
What you need
If you’re looking for a light and refreshing vegan appetizer or snack, look no further than this zesty citrus-infused plant-based ceviche recipe! The secret to this dish’s seafood-like flavor and texture is heart of palm, which is combined with diced tomatoes, red onion, avocado, jalapeno peppers, and cilantro to create a flavorful and balanced mix of textures and flavors. The dressing, made with freshly squeezed lime and orange juice, adds a tangy sweetness to the dish, which is perfect for hot summer days or when you want a healthy and satisfying snack. Best of all, this recipe is easy to prepare and can be made ahead of time, making it the ideal choice for a potluck or picnic. So, what are you waiting for? Try this delicious ceviche recipe today and enjoy the fresh flavors and zesty kick of this mouth-watering plant-based creation!
Ingredients:
- Hearts of Palm – Hearts of palm are the seafood substitute for this ceviche. They have a similar texture to crab meat and are essential to create the seafood-like flavor. If you can’t find canned hearts of palm, you can use sliced mushrooms or tofu instead.
- Tomatoes – Tomatoes add a sweet and acidic taste to this ceviche and provide a nice contrast to the tangy dressing. Use ripe and firm tomatoes and remove the seeds to prevent the dish from getting too watery.
- Red Onion – The sharp and pungent flavor of red onion adds a nice bite to the dish. For a milder taste, you can soak the sliced onion in ice water for 10-15 minutes before adding it to the ceviche.
- Avocado – Avocado adds creaminess and richness to this ceviche. Choose a ripe and firm avocado and dice it into small pieces before adding it to the mix. If you don’t like avocado or can’t find them, you can use diced cucumber or jicama instead.
- Lime Juice – The acidity of lime juice is crucial to cook the hearts of palm and give the ceviche its signature tangy taste. Use fresh lime juice for the best flavor but you can use bottled juice in a pinch.
- Orange Juice – Orange juice adds sweetness and depth to the dressing. Make sure to use fresh juice and strain it before adding it to the mix.
- Jalapeno Pepper – Jalapeno pepper adds a bit of heat to the ceviche. Remove the seeds and finely chop the pepper to avoid overpowering the other flavors. If you’re sensitive to spicy food, you can omit the pepper or use a milder variety.
- Cilantro – Cilantro adds a fresh and herbal taste to the ceviche. Use fresh leaves and chop them finely before adding them to the dish. If you don’t like cilantro, you can use parsley or basil instead.
- Salt – Salt is essential to balance the flavors in this ceviche. Use kosher or sea salt to taste.
- Pepper – Pepper adds a subtle spiciness and warmth to the dish. Use freshly ground black pepper for the best flavor.
Utensils:
- Large Mixing Bowl
- Sharp Knife
- Cutting Board
- Can Opener
- Measuring Cups – Use standard US measuring cups for the ingredients.
- Measuring Spoons
- Citrus Juicer – This is optional but recommended to extract as much juice as possible from the limes and oranges.
- Mixing Spoon
- Plastic Wrap – Use plastic wrap to cover the bowl and refrigerate the ceviche for at least 30 minutes before serving.
Hearts of Palm
I love using hearts of palm in my vegan recipes, and this ceviche is a great example of how versatile they can be. Hearts of palm are harvested from the inner core of certain palm trees and have a fibrous and meaty texture that resembles crabmeat. They are low in calories and high in fiber and contain several essential nutrients such as vitamin C, potassium, and iron. Hearts of palm are also sustainable and eco-friendly, as they are harvested without damaging the palm tree. In this recipe, they replace the seafood in traditional ceviche, adding a chewy and flavorful element to the dish. Hearts of palm can be quite bland on their own, but they absorb flavors beautifully, making them a great base for dressings and vinaigrettes. They are also versatile and can be used in salads, sandwiches, tacos, and more. If you haven’t tried hearts of palm before, this recipe is a great way to start and discover a new ingredient that is both delicious and healthy!
Jalapeno Pepper
I always like adding a bit of spice to my recipes, and jalapeno peppers are one of my go-to choices. Jalapenos are a type of chili pepper originating from Mexico and are known for their mild to medium heat and distinctive flavor. They are a good source of vitamin C and antioxidants and contain capsaicin, a compound that may have anti-inflammatory and pain-relieving effects. In this recipe, the jalapeno pepper adds a kick of heat to the ceviche and brings out the freshness and acidity of the citrus juices. Be careful when handling jalapenos, as they can irritate your skin and eyes. You can also adjust the heat level by removing the seeds and finely chopping the pepper. If you can’t find jalapeno peppers, you can use serrano or poblano peppers instead. Just remember to taste for spiciness and adjust accordingly. Jalapeno peppers are a great addition to many dishes, from salsas and guacamole to soups and stews. Don’t be afraid to experiment and discover new ways to add some zing to your meals!
What to serve it with?
One of my preferred ways to serve this zesty vegan ceviche is with crispy tortilla chips. The crunchy texture of the chips pairs perfectly with the tangy and refreshing flavors of the ceviche. I love the contrast between the two textures, and the added crunchiness elevates the overall experience of the dish. Furthermore, tortilla chips are a staple in Latin American cuisine, and I enjoy incorporating various cultural components into my recipes. You can also serve this dish as a side dish with grilled vegetables or as a topping for a salad. Regardless of how you choose to serve it, this citrus-infused plant-based ceviche is a mouth-watering and healthy choice that is sure to brighten up your day.
Summary
That’s it, folks! I hope you enjoyed learning about my zesty vegan Delight: Citrus-infused Plant-Based Ceviche Recipe. I encourage you to give this recipe a try and let me know how it turns out! Do you have any other plant-based recipes that use heart of palm? Share your ideas in the comments below! Also, don’t forget to follow my blog for more plant-based recipes and culinary adventures from around the world. Thank you for joining me today, and I’ll see you next time!
Here’s the recipe:
Zesty Vegan Delight: Citrus-infused Plant-Based Ceviche Recipe for Fresh Flavors
Equipment
- Large mixing bowl
- Sharp Knife
- cutting board
- Can opener
- Measuring cups
- Measuring spoons
- citrus juicer
- Mixing Spoon
- Plastic wrap
Ingredients
- 14 oz can Hearts of Palm
- 2 large Tomatoes
- 1 medium Red Onion
- 1 large Avocado
- 1/4 cup Lime Juice
- 1/4 cup Orange Juice
- 1 small Jalapeno Pepper
- 1/4 cup Cilantro
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Prepare the hearts of palm - Drain the canned hearts of palm and rinse them under cold water. Pat them dry with a paper towel and cut them into bite-size pieces. Place them in a large mixing bowl.
- Prepare the vegetables - Dice the tomatoes and red onion into small pieces and add them to the bowl with the hearts of palm. Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Dice the avocado into small pieces and add it to the bowl as well. Finely chop the jalapeno pepper and cilantro and add them to the mixing bowl as well.
- Make the dressing - In a small mixing bowl, whisk together the lime juice, orange juice, salt, and pepper. Pour the dressing over the vegetables and hearts of palm and stir gently to combine.
- Refrigerate and rest - Cover the mixing bowl with plastic wrap and refrigerate the ceviche for at least 30 minutes to let the flavors meld together. Stir the ceviche gently before serving and adjust the seasoning if necessary. - Refrigeration is essential to let the acidity of the citrus juices cook the hearts of palm and infuse the vegetables with flavor. If you want to make the ceviche ahead of time, you can prepare the ingredients in advance and mix them with the dressing just before serving. You can also add some diced mango or pineapple for a sweeter and tropical twist to the recipe.
- Serve and enjoy! - Transfer the ceviche to a serving bowl and garnish with extra cilantro leaves. Serve with tortilla chips, plantain chips, or on its own as a light and refreshing appetizer or snack.
