Ceviche is the perfect warm weather food, and this vegan versions is so light that your belly won’t feel weighed down. It’s tender and crispy, tart and zesty and fresh, and oh so perfect served with a crunchy tostada or corn chips.
Ecuadorian-Style Hearts of Palm Ceviche [Vegan]
- One can of whole hearts of palm
- Half a small purple onion, cut into small pieces
- One extra small red bell pepper, cut into small pieces
- One large tomato, cut into small pieces
- One to two Serrano chilies, cut into small pieces and deseeded for milder heat
- 2.5-ounces green pitted olives, cut into small pieces and to taste
- One bunch of cilantro, roughly chopped including the stems
- 1/3 cup orange juice
- 3 large limes or 1/4 cup of freshly squeezed lime juice
- 4 tablespoons of olive oil
- Salt, to taste (I used about 1 teaspoon)
- Half a tablespoon of brown sugar
- Half an avocado, sliced into small pieces
- 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.
- After marinating in the fridge give the ceviche a taste, and if needed add more salt or lime juice if needed or desired. Lastly, right before serving, carefully mix in the chopped avocado.
- Serve in small bowls with either corn chips or tostadas or saltine crackers. To eat with the corn chips or crackers just scoop some of the ceviche onto either of them and enjoy. For tostadas cover the tostada in the ceviche and eat. Store any leftovers in the fridge for up to a couple of days -- though it's best to eat straight away as the tomatoes don't keep well.
If you'd like a more "fishier" taste to your ceviche then it is highly suggested to mix in some seaweed flakes. If so do keep in mind the saltiness and don't add the salt until after you've marinated the ceviche with the seaweed first.