Vegan Ceviche

So Much Cool Cooking!

August 28, 2021

Description

This refreshing summer “salad” is traditionally made by cooking fish in citrus juice. In this version I replace the fish with hearts of palm, making it a light, risk free, delicious addition to any meal. Use as a main dish, side, or appetizer.

✓ ¼ cup red onion, sliced thin
✓ 2 tablespoons lime juice, or more to taste (fresh is best: 1 lime = 2tbsp juice)
✓ ½ teaspoon salt
✓ 14 ounce can hearts of palms, rinsed well, halved and sliced into large pieces
✓ 1 cup cucumber, sliced thin
✓ 1 cup tomatoes, seeded and diced
✓ ½ jalapeno, finely diced
✓ ½ cup cilantro, chopped, more or less to taste
✓ ½ teaspoon coriander
✓ 1 avocado, diced (optional)
✓ ¼ cup Daikon radish, diced (optional)
✓ ¼ cup jicama, diced (optional)
✓ 1 cup fruit (mango, strawberry, peaches, etc), diced (optional)
✓ 1-2 tablespoons orange and/or lemon juice (optional)

Place onions in a small bowl or zip-lock bag. Toss with the juice and salt and let sit while preparing the rest of the recipe.
Combine the remaining ingredients in a medium bowl.
Fold in the hearts of palm and the onion. Taste, adjust the seasonings.
Refrigerate until serving, 30 minutes or up to 8 hours.

TIPS

Vegan Ceviche

Vegan Ceviche

So Much Cool Cooking!

So Much Cool Cooking!

Description

Best made a few hours to a day ahead

To ensure the best texture, you can add the avocado right before serving. However, there is enough lime juice to keep the avocado from browning

If adding a lot of the optional ingredients, you may need to increase the lime juice and seasonings

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