Ceviche - Vegan Hearts of Palm

Ingredients

• Limes

  Raw

  9 fruit or 603g

• Salt

  Table

  1 tbsp or 18g

• Hearts of palm

  Canned

  42 oz or 1.19kg

• Cucumber

  Peeled, raw

  3 cup, sliced or 357g

• Tomatoes

  Orange, raw

  3 cup, chopped or 474g

• Jalapeno

  DoubleDave's Pizzaworks

  3 oz or 85g

• Cilantro

  Raw - Whole Foods Market

  10 oz or 284g

• Coriander leaf

  Spices, dried

  1 ½ tsp or 0.9g

• Avocados

  California, raw

  4 fruit, without skin and seed or 544g

• Bertolli Extra Light Olive Oil

  Delicate Taste

  ¾ Tablespoon or 75g

• Red Onion

  Purple Onion

  1 ½ medium or 150g

Directions

1. 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. Taste, adjust the salt and lime. I usually add more lime juice and salt. Refrigerate until serving, 30 minutes or up to 8 hours. 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!Nutrition

Similar Foods

• Veggie Cobb Salad
• Arugula Avocado Salad