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]

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 125 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• salt and ground black pepper to taste
• ½ teaspoon dried oregano
• ½ cup pitted green olives
• ½ onion, finely chopped
• ½ cup chopped cilantro leaves
• 1 avocado - peeled, pitted, and sliced
• 3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved
• 3 plum tomatoes - peeled, seeded, and chopped
• 3 serrano peppers, seeded and minced, or to taste

Recipe Instructions

Step 1

Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.

Step 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.