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Spicy Mexican Hearts of Palm Ceviche [Vegan]

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Although the origin of the ceviche is Peruvian, it is quite common in several Latin American countries. Mexico has its own version of this dish that's a little spicier with added avocado and lime. It's great as an appetizer served with crispy tostadas, baked corn chips, or it can be eaten as a side with a main course.

Spicy Mexican Hearts of Palm Ceviche [Vegan]

This Recipe is :

Vegan

Ingredients

  • 15 ounces hearts of palms
  • 1/4 medium red onion, finely diced
  • Juice of 2 limes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 4 plum tomatoes, centers removed and cut into medium cubes
  • 1/2 avocado, diced medium
  • 1 small jalapeño, seeded and finely diced
  • 1/4 cup cilantro leaves, finely chopped
  • Salt and pepper

Preparation

  1. Cut the hearts of palm into 1-inch slices, then cut each slice in quarters.
  2. In a medium bowl, toss together the hearts of palms and the red onion. Add the lime juice, cumin, coriander, and garlic. Cover with plastic wrap and refrigerate for 1 hour.
  3. Remove from the refrigerator and gently mix in the diced tomatoes, avocado, jalapeño, and chopped cilantro. Season with salt and pepper to taste.

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AUTHOR & RECIPE DETAILS


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My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.


 

 



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