Vegan Ceviche
A bright and zesty plant-based twist on a seafood classic, this Vegan Ceviche delivers all the fresh summer vibes with hearts of palm, avocado, and lime!
Servings: 4
Equipment
- Mixing Bowl
Ingredients
- 1 15 oz can Hearts of Palm Rinsed and patted dry
- 3 Persian Cucumbers
- 1 Jalapeño Seeded and diced
- ½ cup Mango Diced, optional
- ¼ cup Cilantro Roughly chopped
- 3 tbsp Lime Juice About the juice of 3 limes
- ¾ tsp Sea Salt
- 1 tsp Olive Oil
- 1 Avocado Diced
Instructions
- Rinse and pat the hearts of palm dry. Then dice into pea-sized pieces the heat of palm, cucumbers, cilantro, jalapeño, and mango, if using. Add to a bowl, then add the lime juice, salt, and olive oil, and gently mix. Taste and adjust for salt levels.
- Put in the fridge for an hour to chill before serving. Right before serving, add in your diced avocado, to keep it from going brown, mix to combine, and serve!
- This is best served fresh, but it will keep in the fridge for up to 3 days.