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Vegan Ceviche

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!

Course Main Course, party, Salad, Side Dish
Cuisine Mexican
Keyword faux fish, gluten-free, Hearts of Palm, no oil, oil-free, Vegan Ceviche

Ingredients

  • 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

Instructions

  1. Add lemon and lime juice to a large bowl. Add garlic, chile, and sugar. Stir well.

  2. Add the hearts of palm and stir it well.

  3. 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.

  4. I like to let this sit for a couple of hours or even overnight, but it is not necessary.

  5. Serve with tortilla chips or in a soft, warm corn tortilla. Or on a bed of baby greens.