Vegan Hearts of Palm Ceviche

Name: Vegan Hearts of Palm Ceviche
Total time: 120 min
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

Cost $10.5, save $8.5

Source: Recommended by CookPal

120 Min
6 Servings
$10.5

Vegan Hearts of Palm Ceviche

Cost $10.5, save $8.5

Source: Recommended by CookPal

120 Min
6 Servings
$10.5

INGREDIENTS

Vegetables
- 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
Seasonings
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- 🧂 Salt and ground black pepper to taste
Other garnishes
- ½ cup pitted green olives
- 🥑 1 avocado - peeled, pitted, and sliced

STEPS

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. Refrigerate for at least 2 hours before serving.

NUTRIENTS

Per 1 serving

🔥

125

Calories

2
Protein
7
Carbs
11
Fats

💡 For optimal flavor, chill for at least 2 hours before serving.Serve in a creative way, such as in small jars with chips or atop tostadas.Adjust the serrano pepper amount according to your heat preference.Leftovers can be stored in the fridge for up to 2 days.