Fish-Free Ceviche


Hearts of palm stand in for fish in this plant-based take on ceviche, which begs the question: Why should ceviche be limited to seafood? A lime-and-coconut dressing coats each chewy piece with zesty flavor, while a shower of bell pepper, celery, cilantro, and shallot bring pretty color and an explosion of flavor. Serrano adds a lot of kick—if you’re sensitive to heat, deseed the chili before using. It’s a unique appetizer or a fresh way to mix up your afternoon snack. Just spoon onto plantain chips or sturdy crackers.

Fish-Free Ceviche Recipe
Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
10 mins
4 serves


  • ½ cup well-shaken and stirred canned coconut milk

  • ½ teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 lime)

  • ½ teaspoon kosher salt

  • 1 14-oz. can hearts of palm, drained and sliced diagonally

  • 1 red bell pepper, finely chopped

  • 1 stalk celery, thinly sliced diagonally

  • ¼ cup chopped fresh cilantro leaves

  • 2 tablespoons finely chopped shallot (from 1 shallot)

  • 1 serrano chile, seeded and finely chopped

  • Tostones or plantain chips, for serving


  1. Whisk coconut milk, lime zest and juice, and salt in a large bowl. Fold in hearts of palm, bell pepper, celery, cilantro, shallot, and chile. Serve with tostones.

  2. Make ceviche up to 1 day ahead. Let come to room temperature before serving, about 30 minutes.

Chef's Notes

Hearts of palm: Harvested from the core of palm trees, this versatile vegetable with a subtle flavor is a clever stand-in for seafood in ceviche and crab cakes. Plus, it’s rich in anti-inflammatory antioxidants and high in potassium, which can help balance sodium levels.

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