Vegan Hearts Of Palm Ceviche Recipes
VEGAN HEARTS OF PALM "CEVICHE"
In traditional ceviche, raw fish is "cooked" with citrus juice. In this vegan version, hearts of palm take the place of the fish-and they don't technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you'll find in Mexico.
Provided by Gabriela Rodiles
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with cilantro leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.
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- 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. Taste, adjust the salt and lime. I usually add more lime juice and salt. Refrigerate until serving, 30 minutes or up to 8 hours.
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