California-Style Heart of Palm Ceviche (Vegan)

5.0 (3 reviews)

California-Style Heart of Palm Ceviche (Vegan)



  • 1/4 cup  lime juice, strained
  • 1/4 cup  orange juice, strained
  • 1/4 cup  olive oil
  • 1 Tbsp.  seeded and finely diced jalapeño
  • 1 Tbsp.  seeded and finely diced Fresno chili
  • 1/2 tsp.  salt
  • 1 kaffir lime leaf, thinly sliced
  • 7 hearts of palm, sliced
  • 4 radishes, sliced
  • 1/4 cup  citrus segments, chopped
  • 6 kumquats, sliced
  • 4 Chioggia beets, chopped
  • 8 cherry tomatoes, quartered
  • 8 sea-beans, sliced
  • 1 sprig cilantro, coarsely chopped
  • 1 sprig parsley, coarsely chopped
  • Small handful radish sprouts
  • Edible flowers, for decoration
  • 1 drizzle orange oil
  • 1 drizzle lemon oil
  • 1 small drizzle pine nut oil


  • Mix the juices, olive oil, jalapeño, chili, and salt in a bowl. Add the hearts of palm.
  • Marinate overnight for best results, or for at least 30 minutes.
  • Add the remaining ingredients, improvising with any available fresh seasonal ingredients.
  • Cover and refrigerate for about 30 minutes. Serve chilled.

Makes 5 servings

[peta-video youtube=”r59gQAmP0Dk”]

Rated 5.0/5 based on 3 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind