Ceviche is one of those dishes that feels complicated until you realize it’s mostly lime, salt, and confidence. No seriously – confidence is key here. I actually mirrored this recipe on one that I was given after taking a cooking class in Lima, Peru back in 2016. It was my first attempt at a ceviche and I have been making it (and perfecting it) ever since; only when I make it, I make a vegan white fish free version.
Traditional Peruvian ceviche is built around very fresh fish, sharp lime juice, thin red onion, heat from ají peppers, and plenty of salt. It’s usually served with starchy sides like corn and yuca to balance the acidity, but not always. For a vegan version, instead of trying to imitate fish, it makes more sense to lean into what plants already do well. Texture, brightness, and contrast.
This version uses cooked yuca and hearts of palm slices as the base. Yuca gives you that firm, satisfying bite. Hearts of Palm bring a soft, almost white fish texture that absorbs the lime without falling apart. Sweet corn adds little pops of sweetness that keep the whole thing from tasting too sharp. Avocado goes in at the very end so it stays intact and buttery instead of turning mushy.
The red onion matters. Slice it thin and soak it in cold water for 10-15 minutes. That step takes the harsh edge off but keeps the flavor. Jalapeño is your heat here. Finely mince it so you get warmth throughout instead of random spicy bites. Adjust based on how brave you’re feeling.
The real key here though is the gorgeous vegan leche de tigre. In traditional ceviche, that’s the citrus marinade that becomes almost drinkable at the bottom of the bowl. For this plant-based version, blending lime juice with garlic, cilantro stems, a little jalapeño, and a spoonful of cooked corn or red onion gives it body so it doesn’t feel like you’re just pouring straight lime over vegetables. Salt it properly. Taste it. It should feel bright but balanced, not sour and flat.
Once everything is combined, let it sit for only 10-15 minutes. That’s enough time for the flavors to come together without the yuca breaking down or the avocado softening too much. This is not a long-marinating situation, which is fantastic for those weeknights or days you need the process to move along faster than normal.
Serve it cold with crispy plantain chips on the side (my fave and easy to accomplish in the air fryer). The crunch against the citrusy base is important. You can also spoon a little extra leche de tigre over the top right before serving to wake everything back up.
This kind of dish is especially good when you want something that feels fresh but still filling. It’s high in fiber, naturally gluten free, and surprisingly satisfying because of the starch from the yuca and the fat from the avocado. It’s not trying to be seafood even if texturally you find it similar. It’s just bright, bold, and confident on its own.
If you make it, salt it a little more than you think you should. That’s usually the difference between good and restaurant-level good.
Vegan Peruvian-Style Ceviche with Yuca, Hearts of Palm & Avocado
Equipment
- Medium saucepan
- Small blender (or immersion blender + jar)
- Sharp knife
- Cutting board
- Mixing bowl
- Fine-mesh strainer (optional)
- Skillet or air fryer (for plantains)
Ingredients
Ceviche Base
- 1 ½ cups cooked yuca cooled and cut into ½-inch cubes
- 1 cup hearts of palm from can, sliced into ½-inch slices
- 1 cup corn kernels fresh or thawed if frozen
- 1 ripe avocado cubed
- ½ small red onion very thinly sliced
- 1 small jalapeño very finely minced (remove seeds for less heat)
- ¼ cup fresh cilantro chopped
- ¾ teaspoon kosher salt or to taste
Vegan Leche de Tigre
- ½ cup freshly squeezed lime juice about 4–5 limes
- 2 –3 tablespoons cold water
- 1 small garlic clove
- 2 tablespoons cilantro stems
- 1 tablespoon red onion or corn for body
- 1 –2 teaspoons minced jalapeño
- ½ teaspoon kosher salt or to taste
For Serving (Optional but Recommended)
- 1 green plantain thinly sliced and fried or air-fried into chips
- Extra cilantro
- Lime wedges
Instructions
- Bring a pot of salted water to a boil. Add peeled and cubed yuca and cook until fork-tender, about 15–18 minutes. Drain and cool completely before using. Remove any fibrous cores if present.
- Place thinly sliced red onion in a bowl of ice water for 10–15 minutes. Drain well. This softens the sharpness and keeps the flavor clean.
- In a small blender, combine lime juice, cold water, garlic, cilantro stems, cooked corn or red onion, jalapeño, and salt. Blend until smooth. Taste and adjust salt. Strain if you prefer a more refined texture.
- In a large bowl, gently combine cooled yuca, hearts of palm, corn, drained red onion, jalapeño, cilantro, and salt.
- Pour the leche de tigre over the mixture and gently fold to coat. Let sit for 10–15 minutes only. Do not let it marinate too long or the avocado and yuca may break down.
- Gently fold in cubed avocado just before serving. Taste and adjust salt or lime if needed.
- Serve chilled with plantain chips and extra cilantro on top.
Notes
If your limes are extremely sharp, add a tiny pinch of sugar to balance.
Best eaten the day it’s made.
For extra texture, reserve some leche de tigre and spoon over just before serving.