Vegan Ceviche
2
- Prep Time5 min
- Total Time15 min
- Makes4 Servings
Recipe and text by Jennifer Pallian produced by; Aimee Nishitoba photography by Christie Vuong; food styling by Sage Dakota; prop styling by Madeline Johari.
Hearts of palm have a naturally flaky, tender texture that reminds me of a cross between cooked baby potatoes and artichoke hearts. They work really well as a substitute for seafood. One note: They’re often packed with citric acid, which can make them extra tangy—avocado adds creaminess to balance this tartness.
Ingredients
1 398-mL can hearts of palm, drained and coarsely chopped
¼ cup minced red onion
2 tbsp fresh lime juice
2 tbsp minced jalapeno
2 tbsp minced cilantro
1 tbsp olive oil
⅔ tsp kosher salt
¼ tsp black pepper
1 avocado, diced
Instructions
Stir hearts of palm with onion, lime juice and jalapeno in a medium bowl. Set aside for 10 to 15 min.
Stir in cilantro, oil, salt and pepper. Taste and adjust seasoning, if needed.
Just before serving, gently fold in avocado.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
