Skip to content
veggyz

No-cook dinners · 20 minutes

Mango-Avocado “Ceviche” with Hearts of Palm

Hearts of palm sliced into coins give the tender, slightly firm bite of cured fish, while a short soak in lime tames the red onion and jalapeño.

Prep
20 min
Cook
none
Total
20 min
Serves
4
Jump to recipe
VeganGluten-freeDairy-freeEgg-freeNo cooking

Ceviche is really about the marinade: a lot of lime, salt, sharp onion and chile. Keep that and swap the fish for hearts of palm, which have a mild, faintly briny flavor and a tender-but-firm bite that’s surprisingly close to lime-cured fish. Mango brings sweetness and color, and avocado adds the richness.

The order matters. Onion and jalapeño soak in the lime first so they lose their raw edge, then the palm and mango go in for 10 minutes to soak up flavor, and the avocado is folded in at the end so it stays in neat cubes instead of turning into guacamole.

The recipe

Mango-Avocado “Ceviche” with Hearts of Palm

Prep 20 min · Cook none · Total 20 min · Serves 4

Ingredients

Tap to tick off as you go.

Method

  1. Step 1: Soak the aromatics

    In a glass or ceramic bowl, stir together the lime juice, red onion, jalapeño and salt. Let it sit for 5 minutes while you cut the palm and mango.

  2. Step 2: Add palm and mango

    Add the hearts of palm and mango and stir gently. Let it marinate for 10 minutes, stirring once.

  3. Step 3: Fold in the avocado

    Add the avocado, cilantro and olive oil and fold carefully with a rubber spatula so the avocado keeps its shape.

  4. Step 4: Season and serve

    Taste and add more salt or lime; it should be bright and punchy. Serve with a slotted spoon, with chips or tostadas on the side.

Good to know

  • Choose a mango that gives slightly when pressed but isn’t soft. Very ripe mango collapses in the lime juice and turns the ceviche into salsa.
  • Separate the hearts of palm coins into rings if they come apart. They look even more like slivers of fish that way.
  • Don’t let it sit more than an hour before serving. The lime keeps working on the mango and the avocado starts to brown at the edges.

Swaps

Hearts of palm
Diced jicama for crunch, or a drained can of chickpeas for more protein
Mango
Fresh pineapple or diced cucumber for a less sweet version
Jalapeño
Serrano for more heat, or leave it out for kids
Cilantro
Mint or a mix of mint and parsley

Questions people ask

What is vegan ceviche made of?

Vegan ceviche keeps the classic lime, onion, chile and cilantro marinade but replaces the fish with something tender and mild, like hearts of palm, mushrooms or jicama, often with mango and avocado.

Does lime juice cook mango or hearts of palm?

Not really. Lime “cooks” fish by changing its proteins, but with fruit and vegetables it mostly softens the texture slightly and seasons them. That’s why a 10-minute soak is plenty.

How long does vegan ceviche last?

It’s best the day it’s made. Without the avocado it keeps for a day in the fridge; fold in fresh avocado just before serving.

Get the mango, avocado and lime from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

Cook this next

All no-cook dinners