Vegan Ceviche (Heart of Palm)
Vegan Ceviche (Heart of Palm)
Servings: 4
Ingredients
- 2 (14-ounce) cans hearts of palm drained and sliced into bite-size pieces
- ½ small red onion finely diced
- 1 cup diced tomatoes
- 1 small cucumber diced
- 1 small red bell pepper finely diced
- ½ cup chopped cilantro
- 1 jalapeño finely diced (optional)
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup fresh lime juice (about 5 limes)
- 1 tablespoon olive oil
- 1 avocado diced
Instructions
- Add the hearts of palm, red onion, tomatoes, cucumber, red bell pepper, cilantro, and jalapeño if using to a large bowl.
- Sprinkle in the salt, black pepper, and garlic powder.
- Pour in the lime juice and olive oil and gently toss to combine.
- Fold in the diced avocado.
- Taste and adjust seasoning with additional salt or lime juice as needed.
- Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
- Stir gently before serving and serve chilled.
Notes
- The mango adds sweetness that balances the acidity of the lime and the heat from the jalapeño.
- Letting it sit longer (at least an hour) improves the flavor even more.
- Serve with tortilla chips, tostadas, or on top of crackers.