Vegan Ceviche

This vegan hearts of palm ceviche will transport you to Mexico with the combination of habanero, lime juice, tomato, onion and hearts of palm. 

Prep Time: 
10 Mins
Servings: 
4
Ingredients: 

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

Directions: 
1. Drain and remove whole hearts of palm from can. Cut in half lengthwise and then chop into small bite pieces. Add to medium size mixing bowl.
2. Prepare and chop tomatoes, onion, and habanero pepper. Combine in bowl.
3. Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
4. Let marinate in the refrigerator for 30 mins.
5. Season with salt and mix to combine.

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.

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