Vegan Hearts of Palm Ceviche recipe

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Ingredients

3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved
3 plum tomatoes - peeled, seeded, and chopped
½ onion, finely chopped
3 serrano peppers, seeded and minced, or to taste
½ cup chopped cilantro leaves
2 tablespoons white vinegar
2 tablespoons olive oil
½ teaspoon dried oregano
salt and ground black pepper to taste
½ cup pitted green olives
1 avocado - peeled, pitted, and sliced

Nutrition Info

125.4 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: 11.1 g
fiber: 3.6 g
protein: 1.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 372.7 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.

  2. Measure 3/4 cup hearts of palm juice into a bowl, discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

Recipe Yield

6 servings

Recipe Note

This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. You can serve it in a jar with chips or as a topping over tostadas. Even though you can eat the ceviche right away, it tastes best after it has been chilled for a couple of hours in the fridge. [Recipe originally submitted to Allrecipes.com.mx]

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