Step 1

Skip this step if not using jackfruit. Preheat a saute pan over medium heat. Drain the jackfruit and place on a clean, lint-free towel. Sort through it with your hands and discard any hard bits or seeds. Chop larger pieces in half so they're bite-size. Gently pat dry to remove as much of the brine as possible without crushing the jackfruit. Transfer the jackfruit to the pan, and saute for about 2 minutes, stirring occasionally. Add the Old Bay and stir well. Cook for another minute or so, then add a generous squeeze of lemon juice. Stir again, and remove from heat. Transfer to a plate to cool.

Step 2

Drain the hearts of palm and pat dry. Slice each cylinder in half lengthwise, then across into half moons. Set aside.

Step 3

In a large mixing bowl, combine the cucumber, tomatoes, onion, and jalapeno. Add the lime and lemon juice and ½ tsp salt. Toss to combine.

Step 4

Just before serving, peel and chop the avocado. Add it to the bowl along with the cilantro, hearts of palm, and jackfruit (if using). Gently toss to combine. Taste for seasoning and add more salt or citrus, if desired.

Step 5

Serve vegan ceviche as an appetizer with tortilla chips for scooping or as a garnish, salad, or side dish. Vegan ceviche is best fresh or at least within a few hours while the veggies are crisp. If you do have leftovers, store in an airtight container in the refrigerator to enjoy the next day.