Ceviche is one of my favorite foods to eat when the weather warms up. I recently discovered the house-made fish and shrimp version at a market near GF boy’s apartment — combined with a handful of tortilla chips and some sliced avocado, it made for a delicious dinner-for-one the other night.
This week, I came up with a vegan ceviche that’s just as delicious as the seafood-filled version. Sliced hearts of palm act as a great stand-in for fish, resembling it closely in both texture and saltiness. Thanks to this clever swap, you’ll never notice anything missing. Serve it as a refreshing and healthy first course, appetizer, or snack, along with some tortilla chips for scooping.
Vegan Ceviche (printer-friendly version)
3 hearts of palm, quartered and sliced 1/8″ thick
1 persian cucumber, diced
1 anaheim pepper, seeded and diced
1/2 C. grape tomatoes, quartered
2 green onions, halved lengthwise and sliced thinly
1/2 medium red onion, diced
1 large avocado, diced
5 sprigs cilantro, stems removed, chopped
juice of 1 lemon
1 Tbsp. extra virgin olive oil
1. Place all ingredients in a medium-sized mixing bowl. Stir to combine.
2. Let sit for at least 30 minutes before serving. Serve with tortilla chips.