About This Recipe
These green ceviche tostadas are vibrant, fresh, and packed with flavor — the kind of dish that makes you forget there’s no fish in it. Instead of seafood, I use hearts of palm, which have a tender, flaky texture that mimics fish perfectly.
The ceviche itself is a mix of diced tomatillos, cucumber, jalapeño, red onion, and avocado, all dressed in fresh lime juice and olive oil. Pile it onto a crispy tostada spread with salsa macha mayo, and you’ve got something truly special.
Serve it as an appetizer, a light dinner, or a Mexican-style snack (botana). It’s naturally vegan, gluten-free (with the right tostadas), and takes just minutes to throw together. No cooking required.
Why You’ll Love This Green Ceviche
- No cooking required. Just chop, mix, and serve.
- Ready in minutes. From cutting board to table in under 15 minutes.
- Fresh and vibrant. Tomatillo, lime, cucumber, and jalapeño — every bite is bright and crunchy.
- 100% vegan. Hearts of palm give it a tender, flaky texture that mimics fish beautifully.
- Perfect for gatherings. Works as an appetizer, a light meal, or party food.
- Kid-friendly. Safe for anyone who can’t eat fish or seafood — all clean, whole ingredients.
Ingredient Notes
- Hearts of palm: Canned or jarred, drained and diced. Buy them whole and cut yourself for better size control.
- Tomatillos: Diced small. They add the tangy, slightly acidic base that makes this a green ceviche. If you can’t find fresh tomatillos, use salsa verde.
- Cucumber: Peeled and diced.
- Jalapeño: Seeded and finely chopped. Adjust to your heat preference, leave the seeds in for more kick.
- Red onion: Finely diced. Adds sharpness and color.
- Avocado: Diced and folded in gently at the end so it doesn’t turn to mush.
- Lime juice, olive oil, and salt: The dressing: fresh lime juice (not lemon), good olive oil, and a generous pinch of salt to bring everything together.
How to Make the Green Ceviche
- Dice everything. Chop the hearts of palm, tomatillos (remove husk and rinse before), cucumber, jalapeño, and red onion into small, even pieces.
- Mix the ceviche. Combine everything in a large bowl. Add the lime juice, olive oil, and a generous pinch of salt. Toss gently to coat.
- Add the avocado. Fold in the diced avocado gently at the end so it stays in pieces and doesn’t turn to mush.
- Taste and adjust. Add more lime, salt, or jalapeño until it’s exactly how you like it.
💡 Pro Tip: This ceviche is incredible, but it’s the Salsa Macha Mayo that makes it addictive. Don’t skip it!
How to Assemble the Tostadas
- Make the salsa macha mayo. Mix vegan mayo with salsa macha in a small bowl. Adjust the ratio to your spice preference.
- Spread. Smear a generous layer of salsa macha mayo onto each crispy tostada.
- Top. Pile one or two spoonfuls of green ceviche on top. Serve immediately while the tostada is still crunchy.
Tips for the Best Green Ceviche Tostadas
- Use lime, not lemon. Lime juice is what makes this a proper ceviche. Lemon will change the flavor profile.
- Dice everything the same size. Small, even pieces ensure every bite has a little bit of everything.
- Add the avocado last. Fold it in gently right before serving so it stays in pieces and doesn’t get mushy.
- Let it marinate. The ceviche tastes even better after 15–30 minutes in the fridge — the lime juice has time to “cook” everything together. Add the avocado after marinating.
- Assemble right before serving. The tostada will get soggy if it sits too long. Keep the ceviche and tostadas separate until you’re ready to eat.
- Season generously. Ceviche needs a good amount of salt and lime to really shine. Taste and adjust — don’t be shy.
- Drain the hearts of palm well. Pat them dry after draining to avoid watering down the ceviche.
Variations
- With mango: Add diced mango for a sweet-spicy tropical version.
- With mushrooms: Use finely diced raw mushrooms alongside or instead of hearts of palm.
- Spicier: Add serrano pepper instead of jalapeño, or drizzle with hot sauce.
- With corn: Toss in fresh or roasted corn kernels for sweetness and crunch.
- As a dip: Skip the tostadas and serve with tortilla chips for dipping.
- In a taco: Spoon the ceviche into small corn tortillas for ceviche tacos.
- Red ceviche style: Swap tomatillos for diced tomatoes and add a splash of tomato juice or Clamato (vegan version).
How to Serve
- On tostadas with salsa macha mayo, the star presentation.
- With tortilla chips as a dip for parties or gatherings.
- In lettuce cups for a lighter, low-carb option.
- Over rice for a more filling meal.
- As a side alongside tacos, enchiladas, or any Mexican-inspired dinner.
How to Store
- Refrigerator: Store the ceviche (without tostadas) in a sealed container for up to 2 days. The avocado may brown — add it fresh when serving leftovers.
- Tostadas: Keep them separate and store in a dry, airtight container. Only assemble right before eating.
- Not ideal for freezing. The fresh ingredients lose their texture when frozen.
- Meal prep tip: Dice everything except the avocado ahead of time and store in the fridge. Add avocado, lime, and salt right before serving.
Frequently Asked Questions
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⭐ Did you make these green ceviche tostadas? I’d love to hear how they turned out leave a rating and comment below!
Green Ceviche Tostadas with Hearts of Palm
Looking for a refreshing, no-cook meal that actually feels fancy? These Vegan Ceviche Verde Tostadas use hearts of palm to get that perfect flaky 'seafood' texture in just 10 minutes.
Equipment
- 2 Mixing bowls, one large, one small
Ingredients
- 1/2 cup chopped tomatillos about 3 large tomatillos
- 1/2 cup small red onion
- 1/2 cup diced avocado
- 1 serrano or jalapeño chopped
- 1/2 cup chopped cucumber
- 1/2 cup chopped heart of palm
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons sea salt
TOSTADAS
- 6 corn tostadas
- 1 tablespoon macha salsa
- 4 tablespoons vegan mayonnaise
Instructions
- Chop all the ingredients and place them in a large bowl. Season with lime juice, olive oil, and salt. Let it rest for 5 minutes and taste, adjust seasoning if necessary.
- Mix the mayonnaise and macha salsa in a bowl.
- Prepare the tostadas by spreading a thin layer of the macha mayonnaise, then add one or two tablespoons of ceviche on top.
Notes
- Use lime juice, not lemon — it makes a big difference.
- Dice everything the same small size for the best texture.
- Add avocado at the very end and fold gently.
- Let the ceviche marinate 15–30 minutes in the fridge for deeper flavor.
- Assemble tostadas right before serving to keep them crunchy.
- Drain and pat dry the hearts of palm to avoid a watery ceviche.
- Stores 2 days refrigerated without avocado.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.