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round plates with vegan ceviche on white background
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Golden Ceviche (Vegan)

Start a healthy obsession with a refreshing plate of veg cooked in citrus juices; perfect for those nights you have the AC on full blast!
Prep Time20 mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: avocado, ceviche, cherry tomatoes
Dietary Preference: Gluten-Free, nut free, paleo-friendly, vegan, vegetarian
Servings: 4 people


  • 2 tablespoons orange juice  freshly squeezed
  • 1/4 cup lime juice freshly squeezed
  • 1/8 teaspoon turmeric ground
  • 1/4 teaspoon salt
  • 1 tablespoon ginger micro-grated, fresh
  • 2 tablespoons shallot minced
  • 1/2 jalapeno minced, (and seeded, if the flesh is too spicy)
  • 1 cup  sungold cherry tomatoes halved
  • 1 400 gram jar heart of palm sliced into rounds
  • 1/2 cup kohlrabi thin, bite-sized pieces 
  • 1/4 cup cilantro light packed
  • 1 medium avocado peeled and chopped
  • 1/2 navel orange peel and pith removed, cut into bite-sized pieces


  • In a medium bowl, mix together the orange and lime juices, turmeric, salt, ginger, shallot and jalapeno.
  • Add tomatoes, heart of palm and kohlrabi and marinate for 20 minutes.
  • Next, add the orange, cilantro and avocado and taste.
  • Adjust with up to 1/4 teaspoon (1ml) more salt - particularly if using unsalted heart of palm - and extra lime juice, to your taste.
  • Divide amongst four plates and serve.


Make it Ahead: you can also prepare this recipe up to 24 hours ahead, adding the cilantro, avocado and orange just before serving.