This Mexican-inspired vegan ceviche uses hearts of palm instead of fish for a delicious and refreshing summer snack!
Ingredients/ shopping list:
- 1 can hearts of palm
- 3-5 limes, juiced
- 2 small avocados
- 3 small tomatoes
- 1 cucumber
- 1 bunch cilantro
- ½ red onion
- salt
- Hot sauce (I prefer Valentina or Tapatio)
- 1 tablespoon ketchup (just trust me on this one)
- 4 oz V8 (Mexican ceviche typically uses Clamato, which is not vegan)
- jalapenos or serrano, to taste
Cooking Instructions:
Step 1.
Drain the can of hearts of palm and dice into chunks. Add to a bowl, and squeeze in limes and a pinch of salt. Set aside.
Step 2.
Dice avocados, tomatos, and cucumber. Chop cilantro and thinly slice red onion. Add to bowl.
Step 3.
Add salt, ketchup, V8, and combine. Add hot sauce and jalapeno or serrano to taste. Adjust and add more salt or lime juice if desired.
Step 4.
Serve with tostadas or tortilla chips, or use as a topping on tacos or salads, and enjoy!
