Vegan Hearts of Palm Ceviche Tacos
Prep Time:
25 Minutes
Serves:
4 Servings (8 Tacos)
Cook Time:
5 Minutes
Author
Krystal Roberts
About the Recipe
These hearts of palm ceviche tacos are fresh, bright, and perfect for warm weather. Hearts of palm create a flaky, seafood-inspired texture, while lime, tomato, cucumber, avocado, and cilantro keep the filling colorful and refreshing.
Ingredients
- Hearts of Palm Ceviche
- 2 cans (14 oz / 400 g each) hearts of palm, drained and chopped into bite-sized pieces
- 2 medium tomatoes, diced
- 1 cucumber, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- 1 yellow bell pepper, diced
- 1 ripe avocado, diced
- ½ cup fresh cilantro, chopped
- Juice of 3 limes
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Tacos
- 8 small corn tortillas
Optional Toppings
- Shredded purple cabbage
- Radishes, thinly sliced
- Pickled red onions
- Jalapeño slices
- Cilantro microgreens
- Hot sauce
- Tajín seasoning
- Lime wedges
Servings
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Linked Recipes
Preparation
Step 1
Chop the hearts of palm into bite-sized pieces, then gently press them with a fork or your fingers to create a flaky, seafood-like texture.
Step 2
In a large bowl, combine the hearts of palm, tomatoes, cucumber, red onion, jalapeño (if using), yellow bell pepper, cilantro, lime juice, salt, and black pepper.
Step 3
Gently fold everything together and refrigerate for 20–30 minutes to allow the flavors to marinate.
Step 4
Just before serving, gently fold in the diced avocado.
Step 5
Warm the corn tortillas in a dry skillet over medium-high heat for 30–60 seconds per side, or until soft and lightly charred. Keep warm wrapped in a clean kitchen towel.
Step 6
Fill each tortilla with a generous spoonful of ceviche. Top with your preferred toppings, lime, Tajín, and hot sauce. Assemble just before serving.
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