This Vegan Ceviche is full of flavor and a great addition to a potluck. Serve with tortilla chips or as a salad. It’s also great on tacos!
Because I have had many requests, I’m adding this recipe without the usual blog post with detailed pictures and instructions. I’ll update when I have the chance to make this again and take more pictures. Meanwhile, get the recipe in the box below.
On a bed of mixed baby greens, this makes a delicious salad.
I think this is my favorite way to eat this ceviche. Warm, soft corn tortillas with homemade refried beans and filled with ceviche.
Get my refried beans recipe here.
This Vegan Ceviche is full of flavor and a great addition to a potluck. Serve with tortilla chips or as a salad. It's also great on tacos!
- 1/4 cup lime juice Fresh squeezed is best
- 1/4 cup lemon juice Fresh squeezed is best
- 1-2 tsp minced garlic I used 3 cloves
- 1/4 cup chile of choice, chopped fine I used a roasted poblano
- 1/2-1 tsp sugar or sweetener of choice
- 12-14 oz can hearts of palm, chopped (1/2") or shredded
- 1/2 cup corn I used frozen, but canned or fresh is good too.
- 1/3-1/2 cup chopped red onion or shallot
- 1/2 cup chopped bell pepper I used a yellow one
- 2 medium avocados, ripe but still firm, chopped
- 1/2 cup cilantro, chopped
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Add lemon and lime juice to a large bowl. Add garlic, chile, and sugar. Stir well.
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Add the hearts of palm and stir it well.
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Add all the rest of the ingredients and stir well. Let it sit for about 15 minutes, stirring occasionally until the onions soften a little bit.
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I like to let this sit for a couple of hours or even overnight, but it is not necessary.
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Serve with tortilla chips or in a soft, warm corn tortilla. Or on a bed of baby greens.
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