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