Vegan Hearts of Palm Ceviche Popular Recipes

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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]"

Ingredients :

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 20M

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

Notes :

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