This vegan hearts of palm ceviche will transport you to Mexico with the combination of habanero, lime juice, tomato, onion and hearts of palm.
2 cans (14 oz.) Reese Hearts of Palm, drained
3 Plum tomatoes, pulp removed, diced
½ Red onion, finely diced
1 Habanero pepper, finely diced
2 tbsp. Lime juice, fresh
3 tbsp. DaVinci Extra virgin olive oil (optional)
1 tbsp. Chopped cilantro or to taste
The recipe calls for 1 whole habanero, but if you don't eat a lot of spicy food I would add 1/2 or even a 1/3 of a pepper. Oil is optional. Avocado would go really well with this.