Hearts Of Palm Ceviche | Vegan Ecuadorian-Style Ceviche With A Mexican Touch

Ceviche is the perfect warm weather food, and this vegan versions is so light that your belly won’t feel weighed down. It’s tender and crispy, tart and zesty and fresh, and oh so perfect served with a crunchy tostada or corn chips. Serve as a light main meal for 2 or as an appetiser for 4!

INGREDIENTS

• One can of whole hearts of palm*
• half a small purple onion, cut into small pieces
• one extra small red bell pepper, cut into small pieces
• one large tomato, cut into small pieces
• one to two Serrano chilies, cut into small pieces & deseeded for milder heat
• 70 grams or 2.5 oz green pitted olives, cut into small pieces & to taste
• one bunch of cilantro, roughly chopped including the stems
• 80 ml or ⅓ cup orange juice
• 3 large limes or ¼ cup of freshly squeezed lime juice
• 4 Tablespoons of olive oil
• salt, to taste (I used about 1 teaspoon)
• half a Tablespoon of brown sugar
• half an avocado, sliced into small pieces

INSTRUCTIONS

Drain the hearts of palm and rinse them under cold water. Chop all of the ingredients and measure out the juices. In a large bowl combine the hearts of palm, onion, bell pepper, tomato, chilies, olives and cilantro until well combined. Next drizzle in the orange juice and stir to combine, then add the lime juice and stir again. Then add the olive oil and mix, then the salt and the brown sugar and give it a good mixing. Cover the bowl and place in the refrigerator for at least 30 minutes before serving. Visit Hearts Of Palm Ceviche Vegan Ecuadorian @ mexicanmademeatless for full recipe and instruction.