Print: Vegan Hearts of Palm Ceviche

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]

Prep

19 min

Cook

11 min

Servings

Difficulty

Medium

Ingredients

3 , 14.1 ounce
3 plums tomatoes - peeled , seeded, and chopped
½ onion , finely chopped
3 serranos peppers , seeded and minced, or to taste
0.5 cups chopped cilantro leaves
2 tablespoons white vinegar
2 tablespoons olive oil
0.5 teaspoons dried oregano
salt and ground black pepper to taste
0.5 cups pitted green olives
1 avocado - peeled , pitted, and sliced

Instructions

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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/vegan-hearts-of-palm-ceviche