Vegan Hearts Of Palm Ceviche Recipes

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VEGAN HEARTS OF PALM CEVICHE



Vegan Hearts of Palm Ceviche image

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]

Provided by alinae

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 20m

Yield 6

Number Of Ingredients 11

3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved
3 plum tomatoes - peeled, seeded, and chopped
½ onion, finely chopped
3 serrano peppers, seeded and minced, or to taste
½ cup chopped cilantro leaves
2 tablespoons white vinegar
2 tablespoons olive oil
½ teaspoon dried oregano
salt and ground black pepper to taste
½ cup pitted green olives
1 avocado - peeled, pitted, and sliced

Steps:

  • 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.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 6.9 g, Fat 11.1 g, Fiber 3.6 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 372.7 mg, Sugar 1.9 g

VEGAN HEARTS OF PALM "CEVICHE"



Vegan Hearts of Palm

In traditional ceviche, raw fish is "cooked" with citrus juice. In this vegan version, hearts of palm take the place of the fish-and they don't technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you'll find in Mexico.

Provided by Gabriela Rodiles

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Two 14-ounce 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 (about 1/2 cup)
1/2 small red onion, diced (about 1/2 cup)
1 avocado, diced into 1/4-inch chunks
1 jalapeño, ribs and seeds removed, diced
1/4 cup chopped cilantro leaves and tender stems, plus more leaves for garnish
2 cloves garlic, grated
2 to 3 limes, juiced (about 1/3 cup)
1 to 2 lemons, juiced (about 1/4 cup)
Kosher salt and freshly ground black pepper
Vegan tortilla chips, tostadas or saltine crackers, for serving
Vegan hot sauce, for serving

Steps:

  • Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with cilantro leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.

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