I’m soaking up every last bit of summer—and that includes the food! This recipe is a quick and versatile addition to your snack lineup, perfect for pairing with fresh veggies, crunchy crackers, or your favorite corn chips. It’s a refreshing twist on a classic summer staple, made with a vegetarian-friendly spin. Plus, it’s packed with fiber, vitamin C, and potassium—nourishment you can feel good about while enjoying every bite. Okay let’s dive into this 15 minute Vegetarian Ceviche recipe!

Ingredients

Ingredients: 

1 can heart palm

3 small cucumbers 

1 avocado 

1 tomato 

1/2 zucchini

1 jalapeno (optional)

3 tbsp cilantro 

3 limes 

1 tsp salt 

1 tbsp olive oil

Receipt Instructions:

1. Grab your cutting board and get chopping! Dice up the hearts of palm, cucumbers, avocado, tomato, zucchini, and jalapeño, then toss them all into a big, happy bowl.
2. Sprinkle in a handful of chopped cilantro, squeeze the juice of three fresh limes (don’t be shy—it’s the magic!), add a pinch of salt, and drizzle with a little olive oil.
3. Give everything a gentle toss, take a taste, and try not to eat it all straight from the bowl.

✨ Pro tip: This 15 minute Vegetarian Ceviche tastes even better once the flavors mingle—if you can resist, let it chill a bit. It’ll keep in the fridge for up to 3 days (if it lasts that long!).

Happy snacking everyone!