Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
Vegan Hearts of Palm “Ceviche”
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- Level: Easy
- Total: 2 hr 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 158
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 626 mg
In traditional ceviche, raw fish is “cooked” with citrus juice. In this vegan version, hearts of palm take the place of the fish—and they don’t technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you’ll find in Mexico.
- Level: Easy
- Total: 2 hr 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 158
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 626 mg
Ingredients
Directions
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27m
Easy
CLASS
- Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with cilantro leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.
