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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
Calories 115kcal
Author Dora S.


  • 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


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



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.


Serving: 1serving | Calories: 115kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 253mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 835IU | Vitamin C: 16.3mg | Calcium: 10mg | Iron: 0.3mg