DESCRIPTION:
This tropical heart of Palm ceviche is fresh, vibrant, and completely oil-free, and a delicious whole-food plant-based twist on a classic ceviche. Made with hearts of palm, mango, jicama, lime juice and fresh herbs, this vegan ceviche is light, refreshing, and packed with bold flavor. It’s perfect for Cinco de Mayo, summer gatherings, or a quick healthy meal.
INGREDIENTS:
2-14oz. can organic heart of palms packed in water, thinly sliced
1 medium red bell pepper, chopped
1/2 red onion, chopped finely
1 1/2 cup’s jicama, chopped
2-3 fresh mango, or more to taste, chopped
1 Tablespoons pickled jalapeños
1 small avocado, chopped
1 cup fresh lime juice or more to taste
1/2 cup cilantro, chopped, or more to taste
PREPARATION:
1-Drain the hearts of Palm, rinse really well. Slice thinly and set aside.
2-Cut up the rest of the ingredients for your vegan ceviche and add to a medium bowl. If you are adding avocado, I do recommend adding it right before serving.
3-Stir gently to mix all the ingredients.
4-Add the lime juice and stir gently again but thoroughly.
5-Serve with oil free tortilla chips or in lettuce cups.
CHEF´S NOTE:
Link for video: Click Here
More To Explore
Crustless Fall Harvest Pumpkin Pie Bars
DESCRIPTION: Looking for a delicious, healthier pumpkin dessert that tastes like pumpkin pie? These Crustless Pumpkin Pie Bars with Creamy Banana Frosting are a must-try!
Fall Harvest Plant-Based Casserole
DESCRIPTION: This cozy plant-based fall casserole is the ultimate autumn comfort food! Packed with wholesome ingredients like savory portobello mushrooms, sweet potatoes, butternut squash, brussels