Description
The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer.
Ingredients
Scale
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, quartered and diced
- 1 yellow or orange bell pepper, diced
- 1 avocado, diced
- 3/4 cup diced strawberries*
- 1/2 cup red onion, finely diced
- 1 14 oz can of hearts of palm, drained and sliced into rounds
- 3 tbsp fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely minced
- ¾ tsp salt
- 1/2 cup freshly squeezed lime juice
- 2 tbsp olive oil
Instructions
- Add all ingredients to a large mixing bowl and toss well to coat.
- Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
- Serve cold with tortilla chips. Enjoy!
Notes
*You can also use peaches or mango
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Raw
- Cuisine: Peruvian
Nutrition
- Serving Size:
- Calories: 158
- Sugar: 4.6 g
- Sodium: 579.9 mg
- Fat: 11.3 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 14.9 g
- Fiber: 6.2 g
- Protein: 3.5 g
- Cholesterol: 0 mg
