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How to Make Vegetarian Peruvian Ceviche | A Step-by-Step Guide

This hearts of palm ceviche is a refreshing, vibrant twist on the classic Peruvian dish. The hearts of palm soak up the zesty citrus and absorb the flavors of the marinade beautifully, making this a perfect vegetarian alternative to the traditional ceviche dish.
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: Latin, Peruvian
Keyword: Hearts of Palm, How to Make Peruvian Ceviche, Peru, Peruvian Cecivhe, Vegan, Vegetarian
Servings: 4 servings
Author: Dey | Touching Tables

Ingredients

  • 1 can hearts of palm drained
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed lemon juice
  • 1 red onion thinly sliced
  • 1-2 aji amarillo or habanero peppers finely chopped (remove seeds for less heat)
  • 1 tablespoon grated ginger
  • 1/2 cup fresh cilantro chopped
  • 2 tablespoons olive oil
  • salt to taste
  • 1 sweet potato boiled and sliced for serving

Instructions

Prepare the Hearts of Palm:

  • Drain and rinse hearts of palm from can.
  • Slice the hearts of palm into thin rounds or small chunks (bite sized pieces).
  • Place them into a large, shallow bowl.

Make the Marinade:

  • In a separate bowl, combine the lime juice, lemon juice, finely chopped aji amarillo or habanero, grated ginger, and salt.
  • Stir to combine the ingredients.

Marinate the Hearts of Palm:

  • Pour the citrus marinade over the hearts of palm and gently stir to coat everything evenly.
  • Cover and marinate for 15-20 minutes in the fridge.

Add the Red Onions and Cilantro:

  • After the marinating period, add the thinly sliced red onions and fresh cilantro to the ceviche.
  • Stir gently to incorporate, ensuring the vegetables and herbs are evenly distributed.

Serve the Ceviche:

  • To serve, drizzle the ceviche with olive oil and serve with boiled sweet potato slices.