Dinner

Vegan Ceviche Tacos with Guacamole Recipe

ByNaomi Fletcher December 7, 2025December 7, 2025

Introduction

These Vegan Ceviche Tacos with Guacamole combine fresh, zesty flavors with a satisfying crunch. Made from hearts of palm and chickpeas, this plant-based twist on a classic ceviche is perfect for a light, vibrant meal. Easily assembled with crisp hard taco shells and creamy guacamole, they’re sure to please vegans and non-vegans alike.

Three tacos are lined up on a white marbled surface, each with a dark purple blue corn tortilla shell curved into a semi-circle. The bottom layer inside the shells consists of mixed white beans and chickpeas, adding a creamy texture. On top of this is a chunky mix of diced red tomatoes, light green cucumber slices, finely chopped red onions, and white slices of another vegetable, creating a colorful contrast. Each taco is topped with a generous scoop of mashed green guacamole, scattered fresh green cilantro leaves, and small spirals of white onion, adding freshness and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons freshly squeezed lime juice
5 tablespoons freshly squeezed orange juice
1/2 tablespoon extra virgin olive oil
2 ½ teaspoons white miso paste
1 heaping tablespoon dulse flakes
1 (14-ounce / 400g) can hearts of palm, drained and thinly sliced in rounds
Half of 1 (15-ounce / 440g) can chickpeas, drained and rinsed
6 ounces (175g) cherry or grape tomatoes, quartered
1/2 of a small red onion, diced
1-2 jalapeño peppers, finely chopped (use 1 for mild heat)
Half of a medium-large English cucumber, finely chopped
1/2 cup tightly packed fresh cilantro (~8g), finely chopped
1/2 teaspoon fine sea salt, plus more to taste
Freshly cracked black pepper to taste
3 ripe medium avocados
1 large juicy lime, juiced
1 jalapeño, diced (or add a pinch or two of cayenne pepper)
2 garlic cloves, crushed
1/4 cup fresh cilantro, chopped
Kosher salt or sea salt to taste
Freshly cracked black pepper to taste
Soft corn tortillas
Hard taco shells (store-bought or homemade, see directions below)

Instructions

Step 1: Make the marinade by whisking together the lime juice, orange juice, olive oil, white miso paste, and dulse flakes. Vigorous whisking is needed to break up the miso paste, especially if it is room temperature.
Step 2: In a large mixing bowl, combine the sliced hearts of palm, chickpeas, quartered tomatoes, diced red onion, chopped jalapeños, cucumber, and chopped cilantro.
Step 3: Pour the marinade over the salad mixture and stir well to evenly coat all ingredients. Season with 1/2 teaspoon fine sea salt and freshly cracked black pepper. Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
Step 4: Prepare the guacamole by scooping avocado flesh into a bowl. Add lime juice, diced jalapeño, crushed garlic, and chopped cilantro. Mash with a fork until mostly smooth but with some texture remaining. Season with salt and pepper to taste.
Step 5: To make hard taco shells, preheat your oven to 375°F (190°C). Place a few soft corn tortillas on a damp paper towel and fold to cover them. Microwave for 20 to 25 seconds to soften.
Step 6: Immediately transfer the warmed tortillas to a taco holder tray and bake for 8 to 10 minutes until crispy and golden brown. Use immediately to prevent softening.
Step 7: Assemble the tacos by spooning a generous amount of ceviche salad into each hard taco shell, then topping with fresh guacamole. Serve immediately and enjoy.

Tips & Variations

For a milder taco, reduce or omit the jalapeños. You can also substitute with mild peppers or add a pinch of smoked paprika for warmth without heat.
Dulse flakes add a subtle ocean flavor but can be swapped with nori flakes or omitted for a less briny taste.
Try using soft corn tortillas folded and lightly toasted instead of hard shells for a softer taco experience.
Feel free to add diced avocado directly into the ceviche for extra creaminess.

Storage

Store the ceviche salad and guacamole separately in airtight containers in the refrigerator for up to 2 days. Guacamole may brown slightly over time; stir before serving to refresh. Hard taco shells should be used immediately for best texture—if stored, they will soften and lose their crunch. Reheat soft tortillas wrapped in a damp paper towel for about 20 seconds if needed.

How to Serve

Three tacos with dark brown textured taco shells are arranged in a row on a white marbled surface. Each taco is filled with a colorful mix of ingredients: a base layer of light green mashed avocado, topped with light yellow and beige chickpeas, white slices of hearts of palm, small pieces of red and yellow tomato, chopped cucumber in green and white, finely chopped purple onion, and fresh green cilantro leaves scattered on top. The filling layers are packed generously and slightly overflowing from the shells. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free and gluten-free?

Yes, this recipe is naturally nut-free and gluten-free if you use corn tortillas and ensure your miso paste does not contain gluten. Always check labels to be sure.

Can I prepare the ceviche salad in advance?

Yes, preparing the ceviche salad a few hours ahead or the night before allows the flavors to meld beautifully. Just be sure to add the guacamole fresh to prevent browning.