Vegan Peruvian Ceviche

Classic Peruvian style ceviche served with creamy sweet potato, crunchy canchitas, and citrus infused hearts of palm with a hint of spice. Full diverse textures and refreshing flavors, perfect for summer.

Course Appetizer, Side Dish

Cuisine Peruvian

Diet Gluten Free, Vegan, Vegetarian

Keyword Peruvian Ceviche, Vegan Ceviche

Prep Time 10

Cook Time 10

Marinate 10

Total Time 30

Servings 2

Calories 288kcal

Ingredients

8 oz heart of palm preferably 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.