Ready in 15 minutes, these vegan 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.
You're gonna love this tostada de ceviche vegana recipe con aguacate!
🧄 Ingredient notes
To make this heart of palm vegan ceviche, served on tostadas, you'll need the following ingredients:
- 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 in a jar or can
- avocado (ripe but not mushy)
- cherry tomatoes
- red onion
- lime juice
- jalapeño or hot sauce (optional)
- dulse flakes (this gives the dish a hint of ocean or sea flavor. It's optional, but highly recommended. See below for possible alternatives.)
- sea salt
- black pepper
Heart of palm
Heart of palm is naturally fat-free and 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.
Dulse is a type of seaweed. The tiny brown flakes have a mild seafood flavor. You don't need much.
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
Looking for the measurements? Please scroll down to the recipe card at the end of this post for the ingredient quantities.
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! If you can't find oil-free tostadas in your local supermarket, you can make your own baked or air fried tostadas without oil.
Mix all the ingredients in a bowl first, then gently fold in your avocado, so it doesn't get too mushy.
Looking for the temps and times? Please scroll down to the recipe card at the end of this post for all the step by step details on ingredients and instructions. There's also a print recipe button down there!
👨👩👦👦 Serving suggestions
Serve these vegan ceviche tostadas with other TexMex or Mexican dishes, like:
- Pico de gallo (salsa fresca)
- Creamy Spinach, Black Bean and Corn Enchiladas
- Mango salsa
- Vegan Sour Cream (Cashew Cream)
- Homemade baked tortilla chips without oil
- Mango popsicles
- Vegan Rotel Cheese Dip
- Loaded Vegan Nachos
- Perfect Iced Tea with Lipton Tea
- Pineapple popsicles
- Vegan dairy free horchata
- Fruit punch or sangria
This recipe goes great with:
☕️ Tea pairing
This summer no-cook vegan ceviche tostada meal would be delicious paired with hibiscus (jamaica) tea, mango black iced tea or a pineapple green tea.
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.
Eat with chips as a dip.
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!
Here are some ideas for alternate version of this vegan ceviche with heart of palm:
- Serve with tortilla chips, plantain chips or saltine crackers instead of the tostada shells
- Double the heart of palm and omit the avocado
- Add jicama or red bell pepper for some crunch
- Use cubed tofu (soya) instead of hearts of palm
- Use chopped cauliflower or chickpeas instead of hearts of palm
- For lower calorie option, serve this vegan ceviche in lettuce cups instead of tostada shells
🗺 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.
💜 More recipes you'll love
If you love this ceviche tostada recipe, check out these other quick and easy plant-based meals!
Vegan Ceviche Tostadas with Heart of Palm and Avocado
- 8 cherry tomatoes quartered
- ¼ cup red onion minced
- ¼ cup lime juice (juice of 2 limes)
- 2 tablespoons fresh cilantro minced
- ⅛ teaspoon 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 ½-inch pieces
- 1 avocado diced (select one that is ripe but firm)
- sea salt and black pepper to taste
- 4 tostada shells
- Add tomato, onion, lime juice, cilantro, dulse flakes, jalapeño, salt and pepper to a medium-large bowl. Stir to combine.
- Gently fold in heart of palm and avocado. Stir gently with a metal spoon to combine, without breaking the heart or palm or crushing the avocado too much.
- Taste and add more salt, pepper or lime juice, as needed.
- Divide vegan ceviche between the four tostadas. Serve immediately and enjoy!
- dulse flakes: this gives the ceviche a hint of "ocean taste". It is optional and can be omitted. Alternatively, you can substitute it with minced or finely crushed seaweed snacks (1 or 2 small pieces should be enough), minced nori, minced wakame (that's rehydrated), a sprinkle of vegan furikake rice seasoning or a dash of vegan fish sauce.
- avocado: replace by doubling the heart of palm.
- tostada shells: replace with homemade baked tostada shells (in air fryer or oven), tortilla chips or saltine crackers