Vegan Hearts of Palm Ceviche recipe
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Ingredients
- 3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved 3 plum tomatoes - peeled, seeded, and chopped ½ onion, finely chopped 3 serrano peppers, seeded and minced, or to taste ½ cup chopped cilantro leaves 2 tablespoons white vinegar 2 tablespoons olive oil ½ teaspoon dried oregano salt and ground black pepper to taste ½ cup pitted green olives 1 avocado - peeled, pitted, and sliced
Nutrition Info
- 125.4 caloriescarbohydrate: 6.9 gcholesterol: : -fat: 11.1 gfiber: 3.6 gprotein: 1.8 gsaturatedFat: 1.5 gservingSize: -sodium: 372.7 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Hearts of Palm Ceviche
Directions
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Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
Measure 3/4 cup hearts of palm juice into a bowl, discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.