Vegan Ceviche

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Vegan Ceviche

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  • Show Name

So Much Cool Cooking!

  • Show Name

So Much Cool Cooking!

  • Show Date
August 28, 2021
  • Show Date
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.

  • Ingredients
  • ✓ 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)
  • Instructions
  1. 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.
  2. Combine the remaining ingredients in a medium bowl.
  3. Fold in the hearts of palm and the onion. Taste, adjust the seasonings.
  4. Refrigerate until serving, 30 minutes or up to 8 hours.

TIPS

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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