Vegan Peruvian-Style Ceviche with Yuca, Hearts of Palm & Avocado
A bright, plant-forward take on classic Peruvian ceviche made with tender yuca, hearts of palm, sweet corn, creamy avocado, and a zesty vegan leche de tigre.
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
Ceviche should taste bold and properly salted. Lime softens as it sits.
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.
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.