Heart of Palm Ceviche
Ceviche is a culinary classic among many Spanish countries like Peru, Chile, Columbia, Ecuador, Costa Rica and Mexico with its recipe varieties changing depending on what is seasonally available. Ceviche is a dish that traditionally contains fish that is cooked through the marination process with the acidic citrus enjoyed with tortilla chips.
An authentic plant—based version of a Mexican style ceviche
Makes enough for 4 peopleIngredients
1 - 20 ounce can of heart of palm
6 - cherry tomato’s, cut in half
1/2 a red onion, diced
1 - jalapeno, diced
1 - bell pepper, orange, diced
1 - cucumber, diced
1/2 - a bundle of cilantro
1/4 cup - lime juice
1 tbsp - olive oil
1 tbsp - old bay
1/4 cup - crushed nori
salt and pepper to taste
Avocado ( optional )
Instructions
Step 1
Drain your can of heart of palm and give it a chop into some thick slices, i like to use my hands to give it a smash as I think it makes it look more realistic. Take this time to wash your produce and get it all prepped out.
Step 2
Dice all your veggies and add them to the bowl with your heart of palm, chop up half a bundle of cilantro and add that in as well as your lime juice, seasonings and everything else. The longer you allow it to marinate the more potent the flavors will be. I would say a good amount of mingling time for this would be 2 hours.
Step 3
I highly recommend frying your own fresh tortillas chips but I suppose store bought chips could suffice if you are not feeling up to the task. You can choose to dice up your avocado and add it into your salad or you can do what i like to do and use your avocado like a bowl for your ceviche.
For me it just depends on the life expectancy of the ceviche, if you know you and your guests are going to eat it all then go ahead and cube up your avocado and throw it in the bowl but if you plan to save some for later then you may wanna put it on the side.
