Vegan Hearts of Palm “Ceviche”

Recipe Courtesy of Gabriela Rodiles

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy
Two cans whole hearts of palm, drained and sliced into 1/8-inch-thick rounds
2 Roma tomatoes, seeded and diced
1/2 English cucumber, diced
1/2 small red onion, diced
1 avocado, diced into 1/4-inch chunks
1 jalapeño, ribs and seeds removed, diced
Chopped coriander leaves and tender stems, plus more leaves for garnish
2 cloves garlic, grated
2 to 3 limes, juiced
1 to 2 lemons, juiced
Kosher salt and freshly ground black pepper
Vegan tortilla chips, tostadas or saltine crackers, for serving
Vegan hot sauce, for serving

 Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with coriander leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.