Vegan Hearts of Palm Ceviche
Description
This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. Serve over tostadas or as a dip.
Ingredients
•
3 (14 1/10 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved
•
3 plum tomatoes - peeled, seeded, and chopped
•
1/2 onion, finely chopped
•
3 serrano peppers, seeded and minced, or to taste
•
1/2 cup chopped cilantro leaves
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2 tablespoons white vinegar
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2 tablespoons olive oil
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1/2 teaspoon dried oregano
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salt and ground black pepper to taste
•
1/2 cup pitted green olives
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1 avocado - peeled, pitted, and sliced
Directions
1
Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
2
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.