Hearts of palm ceviche on a blue plate with chips, and a beer.

This habanero hearts of palm ceviche will transport you to the Mexican Caribbean with the combination of habanero, hearts of palm, onion, tomato, and cilantro marinated in lime juice. You can serve it on tostadas, eat with chips or even serve it as a salad. Hearts of palm is a great option for making vegan ceviche, it has a flaky texture but a firm bite, and it absorbs perfectly the flavors of the marinade.

Ingredients for hearts of palm ceviche in a glass bowl.

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of  the Mexican union. With this project I am hoping to encourage the Mexican community in the U.S. and the people of my country to take a chance and make the change to a plant-based diet.

Ingredients for hearts of palm ceviche in a glass bowl.

This recipe is by Alessandro Scetta an Italian vegan chef who has lived in Cancun for more than 15 years, and his recipe is representing Quintana Roo. Quintana Roo is a southern Mexican state bordered by the Caribbean ocean, full of amazing beaches, ruins, and a seafood dominated cuisine.

Ingredients for hearts of palm ceviche in a glass bowl mixed

It is a popular tourist destination, as it is where Playa del Carmen, Tulum, and Cancún are located. Alessandro has transformed the classic Quintana Roo conch ceviche into this delicious and refreshing vegan hearts of palm ceviche.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Alessandro’s Vegan Journey

My name is Alessandro Scetta, and I am Italian, born in Naples, and I have been living in Cancún for the last 15 years. I have been vegan since 2013, a decision that I made for health reasons. However, my eyes were quickly opened to the great animal suffering that is behind the meat, dairy, and entertainment industry, and many others.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Now I can say with certainty that I am vegan for the animals, but of course my health has also received incredible benefits. And since cooking is my thing, I dedicated myself to veganizing a lot of the dishes of my homeland, and of course my second homeland, Mexico. All this so I could tell my family and friends……you can still eat delicious and mouthwatering meals without having to eat animals, plus your health and the planet will benefit.

¿My favorite ingredient? Eggplant
¿My favorite Mexican dish? Chiles en Nogada (vegan of course)
¿Mi favorite regional Mexican cuisine? Yucatán cuisine

You can follow Alessandro on Facebook: @CocinaUrbanaVegana and Instagram: @alessandro_scetta

Hearts of palm ceviche on a blue plate with chips, and a beer.

The Recipe: Habanero Hearts of Palm Ceviche

This recipe is really easy!! Combine all the ingredients let marinate and you’re set to go.

  • You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others.
  • The recipe calls for 1 whole habanero, but if you don’t eat a lot of spicy food I would only use 1/2 or even a 1/3 of a pepper.
  • Oil is optional.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Hearts of palm ceviche on a blue plate with chips, and a beer.
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Habanero Hearts of Palm Ceviche

This vegan hearts of palm ceviche will transport you to Mexico with the combination of habanero, lime juice, tomato, onion and hearts of palm 
Course Appetizer, Salad
Cuisine Mexican
Keyword heartsofpalm, veganceviche, veganmexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
115 kcal
Author Dora S.

Ingredients

  • 2 cans (14 oz.) Hearts of palm, drained
  • 3 Plum tomatoes, pulp removed, diced
  • ½ Red onion, finely diced
  • 1 Habanero pepper, finely diced
  • 2 tbsp. Lime juice, fresh
  • 3 tbsp. Extra virgin olive oil (optional)
  • 1 tbsp. Chopped cilantro or to taste

Preparation

  1. Cut the hearts of palm in slices or half-moon pieces.
  2. In a large bowl, combine the hearts of palm, tomato, onion, and habanero pepper.
  3. Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
  4. Let marinate in the refrigerator for 30 min.
  5. Season with salt and mix to combine.
  6. Serve with chips or tostadas.

Chef's Notes

You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others. The recipe calls for 1 whole habanero, but if you don't eat a lot of spicy food I would add 1/2 or even a 1/3 of a pepper. Oil is optional. Avocado would go really well with this.

Nutrition Facts
Habanero Hearts of Palm Ceviche
Amount Per Serving (1 serving)
Calories 115 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 253mg 11%
Potassium 213mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 16.7%
Vitamin C 19.8%
Calcium 1%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here are some more delicious vegan ceviche recipes:

Cauliflower Ceviche

Hearts of Palm Aguachile