- 1/4 cup red onion, sliced thin
- juice from 1–2 limes ( start with one, more to taste)
- 1/2 teaspoon salt
- 14 ounce can hearts of palms, drained, rinsed
- 1 cup cucumber, sliced
- 1 cup tomatoes, diced
- 1/2 a jalapeno, finely diced
- 1/4–1/2 cup cilantro, chopped
- 1/2 teaspoon coriander
- 2 teaspoons olive oil
- 1 avocado (optional)
Serve over mini tostadas, with tortilla chips, in lettuce cups, or in a halved and salted avocado.
Slice the onions thinly and place in a medium bowl. Squeeze with the juice of one lime and sprinkle with the salt. Mix. Let this marinate as you prep the remaining ingredients.
Slice the cucumber, dice the tomato, chop the jalapeno and the cilantro. Place all over the onions in the bowl. Give a stir and add the coriander.
Add the avocado right before serving.
Serve with tortilla chips, lettuce cups, jicama wraps, etc.
This tastes best if it has a chance to marinate and chill for at least 30 minutes!
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