30 Minute Vegan Colima Style Ceviche

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When you think vegan fish alternatives so many exist in the market. But some are packed with artificial ingredients, gluten and not so friendly oils. But this Colima Style Ceviche packs all whole foods an no nonsense. Not only is this Ceviche packed with nutrient dense ingredients like tomatoes and carrots but it is also oil free and can be done in under thirty minutes.

Ingredients for a Vegan Ceviche and Its Health Properties

The ingredients in this recipe are simple. The carrots are rich in fiber and have great amounts of beta-carotene and give a good level of vitamin A. While the tomatoes are rich in potassium which has been known to be essential for musculatory functions. But lets not forget that tomatoes also contribute lycopene and a beautiful bright red color to this ceviche. I used serrano pepper in this recipe but if you do not like spicy food simply omit it. A good replacement for serrano peppers is jalapeño if your grocery store does not carry serranos feel free to use them. According to Dr. Axe serrano peppers can generate relief for sore muscles and boost the immune system.

Now for the star ingredient the Hearts of Palm, that has this citrusy sea like tangy flavor. According to Nutrition Center hearts of palm can decrease blood sugar and are very high in fiber. In addition, hearts of palm have good amounts of protein and vitamins like folate, iron, zinc, copper, phosphorus and magnesium.

The optional ingredients in this recipe are the toppings like cilantro, avocado, and the vehicle in which all this yumminess lies in the picture, the oh so crunchy tostada. Now I did use an ingredient that I had laying around called Kelp Granules. Do you need it? Not really. However, it does give the Ceviche a little extra sea like kick. In place of Kelp Granules you can use pulverized seaweed. But again these are totally not necessary. I just want to put it out there because if you look closely at the picture you will notice black specs which are the granules.

But enough of the jibber jabber lets get started!

30 Minute Vegan Colima Style Ceviche

conflictedvegan

5 from 12 votes

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course, Salad, Snack

Cuisine Mexican

Servings 6

Equipment

• Large Mixing Bowl
• Cutting Board
• Knife
• Food Processor or Potato Masher
• Spatula

Ingredients

  

• 2 14 Ounce Cans Hearts of Palm
• 2 Medium Carrots
• 1-2 Whole Serrano Peppers
• 2 Medium Tomatoes
• 1.5 Whole Limes
• 1 Pinch Oregano
• 1 Teaspoon Salt

Optional Toppings

• Avocado
• Cilantro
• Hot Sauce
• Tostadas

Instructions

 

• Finely dice tomatoes, carrots, and serrano peppers with a knife on a cutting board.
  
• Add the hearts of palm to a food processor or chop with knife to desired consistency.
  
• The hearts of palm should resemble a shredded look.
  
• Mix all ingredients together in a large bowl with spatula and add the oregano, salt and half of the lime juice. Taste and add more lime juice if desired.
  
• Top with avocado, cilantro or your favorite hot sauce.
  

Notes

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Recipe Notes

This ceviche is good for one week when stored in the fridge inside an air tight container.

If you prefer coconut ceviche click here.

In place of hearts of palm or young coconut you can also use TVP or cauliflower.

Keyword cebiche, ceviche, colima, vegan, vegano