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!
one extra small red bell peppercut into small pieces
one large tomatocut into small pieces
one to two Serrano chiliescut into small pieces & deseeded for milder heat
70gramsor 2.5 oz green pitted olivescut into small pieces & to taste
one bunch of cilantroroughly chopped including the stems
80mlor 1/3 cup orange juice
3large limes or 1/4 cup of freshly squeezed lime juice
4Tablespoonsof olive oil
saltto taste (I used about 1 teaspoon)
half a Tablespoon of brown sugar
half an avocadosliced into small pieces
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.
After marinating in the fridge give the ceviche a taste, and if needed add more salt or lime juice if needed or desired. Lastly, right before serving, carefully mix in the chopped avocado. [i](Please notice that I forgot to add the avocado before filming the video and shooting the photos. But I did do so afterwards and it was amazing.)[/i]
Serve in small bowls with either corn chips or tostadas or saltine crackers. To eat with the corn chips or crackers just scoop some of the ceviche onto either of them and enjoy. For tostadas cover the tostada in the ceviche and eat. Store any leftovers in the fridge for up to a couple of days -- though it's best to eat straight away as the tomatoes don't keep well.
**If you'd like a more "fishier" taste to your ceviche then I would highly suggest mixing in some seaweed flakes. If so do keep in mind the saltiness and don't add the salt until after you've marinated the ceviche with the seaweed first.
Hearts of Palm Ceviche | Vegan Ecuadorian-Style Ceviche with a Mexican Touch https://mexicanmademeatless.com/hearts-of-palm-ceviche-vegan-ecuadorian-style-ceviche-with-a-mexican-touch/