RECIPE: Todo Verde’s Plant Based Ceviche

RECIPE: Todo Verde’s Plant Based Ceviche

We paired our Vegan Miche Mix with Chef Jocelyn Ramirez’ Plant Based Ceviche and we can’t get enough!

Try it out for yourself and you’ll see why we LOVE it so much. If you’re plant-based, or just plant-based-curious, you can find Chef Jocelyn Ramirez’ delicious cookbook here.


Ceviche de Palmitas

(Heart of Palm Ceviche)



1 (14-oz [400-g]) can heart of palm

1⁄2 cup (120 ml) lemon juice

1⁄4 cup (60 ml) olive oil

Salt and pepper, to taste

1 globe tomato, diced

1 Hass avocado, diced

1 Persian cucumber, diced

1⁄2 jalapeño, minced

1 bunch cilantro, minced

1 tbsp (9 g) black sesame seeds

Tortilla chips or tostadas



1. Drain the heart of palm spears in a medium strainer. Slice the palm spears into 1⁄4-inch (6-mm) bite-size slices. (As you slice the heart of palm, some of the pieces will separate into rings.)

2. Add to a medium bowl with the lemon juice, olive oil, salt and pepper to marinate. When adding the salt to taste, start with 1 teaspoon. The marinade may taste slightly salty, but it will balance out once you add the other ingredients.

3. Let the heart of palm marinate in the fridge for about 30 minutes to absorb the flavors.

4. While the heart of palm marinates, prepare the vegetables and cilantro. Combine the veggies with the marinated heart of palm, reserving some of the cilantro for garnishing. Fold together with a spatula or your hands to incorporate well. (Be careful as the heart of palm is delicate and can break easily.) Add additional salt if needed.

5. Top with black sesame seeds and reserved cilantro. Serve with chips or tostadas.


Pair this with a Vegan Miche made with our Red Vegan Mix and you’re set 😎


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