Vegan Ceviche: Week 1 July 3rd, 2019

Prep Time: 10 mins   Total Time: 20 mins   Serves: 4 servings

Ceviche is a seafood dish, quite popular in some countries of Latin America and the Caribbean. It’s usually made from fresh raw fish cured in citrus juices.

Ingredients:   Resource from

1 14-ounce can hearts of palm, drained and sliced (400 g)

2 chopped tomatoes

1/2 chopped red onion

2 tbsp chopped fresh parsley or cilantro 

2 tbsp lemon or lime juice

2 tbsp nori flakes (optional)

Dash of cayenne powder (optional)

1/4 tsp salt


Mix all the ingredients of the ceviche in a bowl until well combined.

You can eat it immediately, although it’s better to let the ceviche marinate in the fridge covered for at least 1 hour.

Keep in a sealed container in the fridge for 1 to 2 days.

Serve on tostadas if you choose


Any type of onion will do.

To make nori flakes, I just blend a nori sheet in a blender, but you can use store-bought flakes as well. Any other dried seaweed is okay. The nori flakes offer a fish like flavor to mimic an authentic ceviche.

Use your favorite herbs, fruits or veggies to make the ceviche.

Feel free to add some healthy fat like coconut or avocado if you want.