Raw vegan recipes continue to evolve and become more delicious with the popularity of healthier diets. In the case of this recipe, hearts of palm take the place of raw fish. A classic ceviche consists of fish, red onion, lime juice, salt, pepper, and other additions like jalapeño, tomato, cilantro, or avocado. There isn’t a right or wrong way to make it! Once you make this recipe, however, you won’t crave seafood at all. The dulse flakes convince your taste buds that they are experiencing a fresh, seafood meal. Additionally, the refreshing, bright flavors of red onion and lime juice create that signature acidic flavor combination from a classic ceviche.

People are familiar with hearts of palm, but they don’t often purchase them in their raw form. Canned varieties exist, but we’re not about that canned food life. Get back to freshness, people! One thing to keep in mind about raw hearts of palm is that you have to remove the outer layers. The inner part of the palm is the most tender, which is exactly what you want. Plus, they are rich in copper, zinc, potassium, phosphorus, iron, and numerous antioxidants. Antioxidants help to fight oxidative stress in the body, which can contribute to early signs of aging or more serious conditions like heart disease, cancer, and diabetes.

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Have you had that moment during you’re cleanse that almost caused you to break down and cheat on the diet? Don’t worry because you’re not alone. It’s very common for people to crave the foods they used to eat. The diet can be challenging at times and it feels like you need to eat something with more substance. That’s where mushrooms come into play. You see, mushrooms have a meaty texture and help you feel full. Plus, they are naturally rich in vitamin D, which everyone could use more of these days.

The one thing to keep in mind about this ceviche recipe is that the mushrooms have to marinate in the citrus juices overnight. That’s why it calls for trumpet royale mushrooms, which are thick enough to maintain their form as the marinate. After the overnight marination process, simply add the other ingredients to the mushrooms and plate the meal. If you feel like getting fancy, use a mold to plate the ceviche just like it is in the image. You don’t have to do that, though.

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We are very excited about this plant-based ceviche. We wish it was raw vegan, but it is not; however, this is an excellent post-cleanse recipe as you transition back to regular foods. While it doesn’t take that long to prepare all of the vegetables, it does require soaking time to allow the flavors to get to know each other. You want that first bite of this ceviche to pack a zesty punch, so the marinating time is paramount. The result is a colorful, beautiful appetizer that has wonderful textures.

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If you follow the recipes we post, you know that cauliflower is quite the “it” ingredient. You can do almost anything with it! From raw rice and raw tabouleh to vegan al pastor and Buffalo “wings,” cauliflower is a versatile ingredient that easily absorbs flavors. Obviously, this ceviche does not taste fishy, but you can add some diced nori or chopped dulse, if you want to taste the ocean.

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