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image of Peruvian ceviche made with heart of palms and served with canchitas and sweet potato

Vegan Peruvian Ceviche

As a Peruvian, ceviche was one of my favorite dishes to enjoy. Fortunately this cruelty-free alternative is just as good!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate: 10 minutes
Total Time: 30 minutes
Course: Appetizer, Side Dish
Cuisine: Peruvian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Peruvian Ceviche, Vegan Ceviche
Servings: 2
Calories: 288kcal

Ingredients

  • 8 oz heart of palm preferable from a jar not canned
  • 1 sweet potato peeled and sliced into ½ inch rings
  • 3 limes juiced
  • ½ red onion sliced
  • 1 Tbsp aji amarillo paste
  • 2 Tbsp cilantro chopped
  • ¼ cup cancha or choclo Peruvian corn (optional)
  • ¼ tsp salt or to taste

Instructions

  • Peel, slice, and boil 1 sweet potato. Drain and let it cool.
    1 sweet potato
  • While the sweet potato cooks, chop 8 oz heart of palm, 2 Tbsp cilantro and slice ½ red onion.
    Mix the heart of palm, cilantro, and red onion with 3 limes juiced and 1 Tbsp aji amarillo paste. Add ¼ tsp salt cover and let it sit in the fridge for at least 10 minutes to allow the flavors to develop.
    8 oz heart of palm, 3 limes, ½ red onion, 1 Tbsp aji amarillo paste, 2 Tbsp cilantro, ¼ tsp salt
  • Serve cold with sliced sweet potatoes and ¼ cup cancha or choclo.
    1 sweet potato, ¼ cup cancha or choclo

Notes

We really suggest avoiding canned salad cut palmitos, they will have a different texture than whole palmitos from a jar.

Nutrition

Calories: 288kcal | Carbohydrates: 70g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 84mg | Potassium: 2641mg | Fiber: 9g | Sugar: 29g | Vitamin A: 16176IU | Vitamin C: 46mg | Calcium: 102mg | Iron: 3mg
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