Vegan Hearts of Palm Ceviche

Vegan Hearts of Palm Ceviche

This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. Serve over tostadas or as a dip.

Preparation Time
20 mins
Total Time
20 mins
Calories
125 Calories

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.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • salt and ground black pepper to taste
  • 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
  • 0.5 teaspoon dried oregano
  • 0.5 onion, finely chopped
  • 0.5 cup pitted green olives
  • 0.5 cup chopped cilantro leaves

Categories

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