Vegan Hearts Of Palm Ceviche Food
VEGAN HEARTS OF PALM "CEVICHE"
In traditional ceviche, raw fish is "cooked" with citrus juice. In this vegan version, hearts of palm take the place of the fish-and they don't technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you'll find in Mexico.
Provided by Gabriela Rodiles
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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 cilantro leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.
VEGAN HEARTS OF PALM CEVICHE
This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. You can serve it in a jar with chips or as a topping over tostadas. Even though you can eat the ceviche right away, it tastes best after it has been chilled for a couple of hours in the fridge. [Recipe originally submitted to Allrecipes.com.mx]
Provided by alinae
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
- Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 6.9 g, Fat 11.1 g, Fiber 3.6 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 372.7 mg, Sugar 1.9 g
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- Slice the onions thinly and place in a medium bowl. Squeeze with the juice of one lime and sprinkle with the salt. Mix. Let this marinate as you prep the remaining ingredients.
- Drain the hearts of palm, rinse really well. Dice into 3/4 inch half-moons. Rinse again, set aside over a strainer.
- Slice the cucumber, dice the tomato, chop the jalapeno and the cilantro. Place all over the onions in the bowl. Give a stir and add the coriander.
- Fold in the hearts of palm and a drizzle of olive oil. Taste, adjust the salt and lime. I usually add more lime juice and salt. Refrigerate until serving, 30 minutes or up to 8 hours.
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- Drain the hearts of palm and rinse them under cold water. Chop all of the ingredients and measure out the juices. In a large bowl combine the hearts of palm, onion, bell pepper, tomato, chilies, olives and cilantro until well combined. Next drizzle in the orange juice and stir to combine, then add the lime juice and stir again. Then add the olive oil and mix, then the salt and the brown sugar and give it a good mixing. Cover the bowl and place in the refrigerator for at least 30 minutes before serving.
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- To prepare the hearts in palm, cut them in half longways and then cut in half again longways. Now, dice into medium size chunks and place in a medium bowl.
- Pour the lime juice over the hearts of palm and set aside while you prep the rest of the ingredients. Allow the hearts of palm to marinate for at least 10 minutes in the lime juice.
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