Vegan Ceviche Tostadas with Heart of Palm and Avocado

Name: Vegan Ceviche Tostadas with Heart of Palm and Avocado
Prep time: 15 min
Total time: 15 min
Ingredients: 8 cherry tomatoes (quartered); 1/4 cup red onion (minced); 1/4 cup lime juice ((juice of 2 limes)); 2 tablespoons fresh cilantro (minced); 1/8 tsp dulse flakes (optional, for the taste of sea); 1 tablespoon jalapeño (minced or dash of hot sauce (optional)); 7 ounces heart of palm (about 3 pieces from a jar/can, quartered lengthwise and sliced into 1/2-inch pieces); 1 avocado (diced (select one that is ripe but firm)); sea salt and black pepper (to taste); 4 tostada shells

Ready in 15 minutes, these veggie ceviche tostadas with heart of palm and avocado are light, fresh and tangy. Perfect in the summer when you don't want to cook, tostadas with plant-based ceviche are seafood-free, fish-free and 100 percent tasty.

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You're gonna love these heart of palm avocado ceviche tostadas!

🧄 Very useful ingredient notes

Tostada shells - store-bought, look for oil-free baked ones or make your own tostada shells at home in the oven or air fryer)
Heart of palm - look for it in a jar or can. Heart of palm texture and color serves as an excellent vegan alternative to seafood, such as scallops or white fish in this ceviche dish. Heart of palm has a very mild flavor and is tender to the bite without cooking it.
Avocado - look for avocados that are ripe but not mushy
Dulse flakes - Dulse is a type of seaweed. The tiny brown flakes have a mild seafood flavor. You don't need much. This gives the dish a hint of ocean or sea flavor. It's optional, but I highly recommend it.

📋 Substitutions and variations

Heart of palm - Substitute with extra avocado, chopped cauliflower, chickpeas or cubed tofu (soya)
Dulse flakes - If you can't find dulse flakes (I got mine at Whole Foods), you could possibly substitute it with 1 teaspoon of other tender seaweed, like:
- a sprinkle of vegan furikake rice seasoning
- minced nori
- finely crumbled or minced seaweed snacks
- minced wakame seaweed that has already been rehydrated in water
- minced seaweed salad
- a dash of vegan fish sauce

Here are some ideas for alternate versions:

Serve with tortilla chips, plantain chips or saltine crackers instead of the tostada shells
Add jicama or red bell pepper for some crunch

🔪 Instructions

This recipe requires no cooking or heating your kitchen up, so it's perfect for summertime. All you need to do is chop your ingredients, mix them up in a bowl and serve on tostadas!

Process Step 1 - Cut the heart of palm into bite-sized pieces

Step 1: Slice heart of palm lengthwise, then chop into ½ inch pieces.

Process Step 2 - mix together ingredients except avocado

Step 2: Add tomato, onion, lime juice, cilantro, dulse flakes, jalapeño, salt and pepper to a medium-large bowl. Stir to combine. Then, gently fold in heart of palm.

Process Step 3 - Cut avocado into cubes, then add to bowl

Step 3: Cut avocado into chunks about the same size as the heart of palm.

Process Step 4 - Gently fold in chopped avocado into veggie ceviche

Step 4: Gently fold in avocado. Stir gently with a metal spoon to combine, without breaking the heart of palm or crushing the avocado too much.

three tostadas with ceviche on wooden board

Step 5: Divide topping onto tostadas and enjoy!

👨‍👩‍👦‍👦 Serving suggestions

Serve these vegan ceviche tostadas on a hot summer day with:

Mango popsicles
Pineapple popsicles
Vegan dairy free horchata
Limeade
Lemonade
Fruit punch or sangria
Hibiscus (jamaica) tea
Black iced tea
Pineapple green tea

❓ FAQ

How do I store vegan ceviche tostadas?

Vegan ceviche with heart of palm and avocado can be stored in the refrigerator for up to 2 days. Store tostadas separately, at room temperature, in an airtight bag or container. But, ceviche really is best eaten right away.

Is ceviche vegan or plant based?

No, it is not, because it contains seafood. However, you can make a vegan version of ceviche using heart of palm and dulse flakes that is delicious!

2 tostadas with ceviche on wood board with limes and cilantro

🗺 Cultural influences

Ceviche, a cold seafood dish where the fish is "cooked" by the acid in the lime juice, originates in South America, with Peruvian ceviche considered to be the original.

It is often served in a glass cup or bowl with plantain chips, sweet potato (in Peru), saltine crackers or tortilla chips.