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
- hearts of palm, cut into 3/4-inch slices, juice reserved: 3 cans (14.1 ounce cans)
- plum tomatoes - peeled, seeded, and: 3 piece (chopped)
- onion: 0.5 piece (chopped)
- serrano peppers: 3 piece (minced, to taste)
- cilantro leaves: 0.5 cup (chopped)
- white vinegar: 2 Tbsp
- olive oil: 2 Tbsp
- oregano: 0.5 tsp (dried)
- salt and ground black pepper: (to taste)
- pitted green olives: 0.5 cup
- avocado: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
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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.
