Vegan Ceviche Tostadas

Goldie Lox, Julie Podair

A crispy tostada is topped with hearts of palm ceviche and three giant fresh slices of avocado

Enjoy Goldie Lox’s refreshing plant-based version of the classic summer beach food, ceviche!



  • 1 can hearts of palm
  • 1/4 cup cilantro (chopped)
  • 1/2 red onion (minced)
  • 1 avocado
  • 1/4 cup pico de gallo (tomato, jalapeno, onion, cilantro, garlic)
  • 1/2 yellow pepper (chopped)
  • tostadas
  • juice of 1 lime
  • 1/2 t salt

Chipotle Sauce:

  • 1/4 cup vegan mayo
  • 1 t chipotle pepper in adobo sauce
  • juice of 1/2 lime


For the Ceviche:

  1. Drain the water from the hearts of palm and chop into large chunks.
  2. In a medium-sized bowl, combine chopped hearts of palm, cilantro, onion, lime, chopped 1/2 avocado, pico de gallo, yellow pepper, and lime.
  3. Mix to combine.
  4. Add salt / jalapeno to taste.
  5. Serve on tostadas with chipotle sauce (recipe below). Garnish with avocado slices and more cilantro (optional).

For the Chipotle Sauce:

  1. Combine vegan mayo, chipotle pepper sauce, and lime in small bowl.
  2. Mix to combine.

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