Serrano chiles provide the flavor in this mild vegan ceviche with hearts of palm, tomatoes, onion, and cilantro. It can be used as a topping for tostadas or served in a jar with chips. Even while the ceviche can be consumed immediately, it tastes best after being refrigerated for a few hours in the refrigerator. [Recipe posted at Allrecipes.com.mx initially]]
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved
- 3 plum tomatoes – peeled, seeded, and chopped
- ½ onion, finely chopped
- 3 serrano peppers, seeded and minced, or to taste
- ½ cup chopped cilantro leaves
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
- ½ cup pitted green olives
- 1 avocado – peeled, pitted, and sliced
Instructions
- Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
- 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.
Reviews
This is EXCELLENT! No changes needed. I bought an avocado for garnish but after tasting this once it sat in the fridge overnight I decided not to use it. It really doesn’t need it and might actually take away from the deliciousness you’ve already got going on. Maybe not but I saved my avocado for another use. I can’t say enough good things about this recipe. It is light, refreshing, flavorful, pretty, easy, and the lists goes on. It would be excellent served over a bed of lettuce too. Hearts of palms are expensive but I promise you won’t be disappointed in this recipe. I highly recommend this.