Vegan Hearts of Palm Ceviche

3.70 (8)
⏱ 140 mins 🍽 Serves 6 🏷 Vegan

This vibrant vegan dish offers a fresh take on ceviche using sliced hearts of palm as the base. It is combined with diced tomato, cucumber, red onion, avocado, and jalapeño, then marinated in a zesty blend of lime and lemon juice with garlic and coriander. After chilling, it is garnished with fresh herbs and served with vegan tortilla chips or crackers and a dash of hot sauce for a light and flavourful starter.

Vegan Hearts of Palm Ceviche

Ingredients

  • Two cans whole hearts of palm, drained and sliced into 1/8-inch-thick rounds
  • 2 Roma tomatoes, seeded and diced
  • 1/2 English cucumber, diced
  • 1/2 small red onion, diced
  • 1 avocado, diced into 1/4-inch chunks
  • 1 jalapeño, ribs and seeds removed, diced
  • Chopped coriander leaves and tender stems, plus more leaves for garnish
  • 2 cloves garlic, grated
  • 2 to 3 limes, juiced
  • 1 to 2 lemons, juiced
  • Kosher salt and freshly ground black pepper
  • Vegan tortilla chips, tostadas or saltine crackers, for serving
  • Vegan hot sauce, for serving

Method

  1. In a medium bowl, mix together the sliced hearts of palm, diced tomatoes, cucumber, red onion, avocado, jalapeño, chopped coriander, grated garlic, lime juice, lemon juice, 1 teaspoon salt and several grinds of black pepper.
  2. Cover the bowl and place it in the refrigerator to chill for about 2 hours.
  3. To serve, garnish the ceviche with additional coriander leaves and accompany it with vegan tortilla chips, tostadas, saltine crackers and hot sauce.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryVegan
AuthorFood Network UK