This raw vegan version of ceviche utilizes hearts of palm along with cherry tomatoes, mango, spinach, and a burst of fresh lime. Serve it up in lettuce leaves or fresh, juicy jicama tortillas for your next taco night or for summer parties. They're crisp and fresh — the perfect snack for those outdoor parties on hot days.

Raw Mango and Hearts of Palm Ceviche [Vegan]

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Serves

5-7

Cooking Time

20

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Ingredients

  • 1 jicama, peeled and sliced
  • 1 mango, cubed
  • 10 cherry tomatoes, halved
  • 1/2 cup fresh cilantro/spinach, finely chopped
  • 7 hearts of palm, canned, sliced
  • 2 limes, juiced
  • 1/4 jalapeño pepper (optional, but recommended)
  • 1/4 cup red onion, finely chopped
  • Pepper, to taste
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Preparation

  1. Mix hearts of palm, mango, jalapeño pepper, red onion, tomatoes, cilantro/spinach, and lime juice in a medium bowl.
  2. Let it sit in the fridge for 10-20 minutes to let it absorb the flavors.
  3. Add pepper to taste if desired.
  4. Serve over jicama tortillas or lettuce leaves.
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