Name: California Citrus Avocado Vegan Ceviche
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 large ripe avocado, diced; 1 cup hearts of palm, sliced into coins; 1/2 cup cherry tomatoes, quartered; 1/4 cup finely diced red onion; 1/4 cup English cucumber, diced small; 1/2 jalapeño, minced (seeds removed for less heat); 1/4 cup fresh cilantro, chopped; Zest and juice of 2 limes; Juice of 1 orange; Zest of 1 lemon; 1 tbsp extra virgin olive oil; 1/2 tsp sea salt, plus more to taste; Freshly ground black pepper to taste; 1/2 tsp smoked paprika (optional, for depth); Butter lettuce leaves, for serving

California Citrus Avocado Vegan Ceviche

CrushedLemon1034

Capturing the unexpected, viral energy of a California night, this vegan 'ceviche' is a fresh, vibrant, and totally plant-based twist on a classic. Ripe avocado and hearts of palm mimic the lush textures of traditional ceviche, while citrus zests and juices create a bright, zippy marinade. Juicy tomatoes, crisp cucumber, and a hint of jalapeño bring the sunshine and a touch of heat—perfect for a summer dinner that’s light, refreshing, and conversation-worthy. Serve in crisp lettuce leaves for added crunch and California flair.

Ingredients

Instructions

In a large mixing bowl, gently combine avocado, hearts of palm, cherry tomatoes, red onion, cucumber, and jalapeño.
Add in the chopped cilantro, lime zest and juice, orange juice, lemon zest, olive oil, sea salt, black pepper, and smoked paprika if using.
Toss gently to combine, being careful not to mash the avocado. Taste and adjust salt and pepper as desired.
Cover and chill the ceviche in the refrigerator for 15-30 minutes to let the flavors meld.
To serve, spoon the ceviche into butter lettuce leaves as cups, or serve in a chilled bowl garnished with extra cilantro and a wedge of lime.