Vegan Hearts of Palm Ceviche

Description

Hearts of palm are used in place of fish in this vegan ceviche, along with conventional Mexican ceviche components including tomato, cilantro, jalapenos, lime juice, and avocado. It is a quick and simple meal that can be prepared in no time! Serve it in lettuce cups, with chips, or on little tostadas!

Ingredients

1/4 cup red onion, sliced thin
Juice from 1–2 limes ( start with one, more to taste)
1/2 teaspoon salt
14 ounce can hearts of palms, drained, rinsed
1 cup cucumber, sliced
1 cup tomatoes, diced
1/2 a jalapeno, finely diced
1/4–1/2 cup cilantro, chopped
1/2 teaspoon coriander
2 teaspoons olive oil
1 avocado (optional)

Instructions

Place the onions in a medium bowl after finely slicing them. Add salt and squeeze the juice of one lime over the dish. Mix. As you prepare the remaining ingredients, leave this to marinate.
Rinse the palm hearts thoroughly after draining them. Cut into half-moons measuring 3/4 inch. Rinse one more and place in a strainer.
Cucumber and tomato should be diced, while cilantro and jalapenos should be chopped. Place over the entire bowl of onions. Coriander is added after a quick toss.
Olive oil and hearts of palm should be folded in.
Adjust the salt and lime to taste. Typically, I increase the salt and lime juice. Place in the refrigerator for up to 8 hours before serving.
A few minutes before serving, add the avocado.