Description
This vegan & plant-based, Hearts of Palm Ceviche will transport you to Mexico. Made with hearts of palm and avocado, this easy recipe can be made in minutes and is best served on tostadas, with chips or in lettuce cups!
Ingredients
- 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.
Instructions
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.
Drain the hearts of palm, rinse really well. Dice into 3/4 inch half-moons. Rinse again, set aside over a strainer.
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.
Fold in the hearts of palm and a drizzle of olive oil. Refrigerate until serving, 30 minutes or up to 8 hours. Taste, adjust the salt and lime. I usually add more lime juice and salt.
Add the avocado right before serving.
Serve with tortilla chips, mini tostadas, in lettuce cups, jicama wraps, etc.
Notes
This tastes best if it has a chance to marinate and chill for at least 30 minutes!
Nutrition
- Serving Size: ¾ cup (with the avocado)
- Calories: 146
- Sugar: 2.4 g
- Sodium: 455.3 mg
- Fat: 11.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 11.5 g
- Fiber: 5.7 g
- Protein: 2.8 g
- Cholesterol: 0 mg