Heart of Palm Ceviche with Avocado Topping | Blk and Vegan
Heart of Palm Ceviche with Avocado Topping
15 mins prepServes 4
A refreshing and vibrant vegan ceviche featuring tender heart of palm, crisp bell peppers, red onion, and seaweed, all tossed in a tangy lemon-lime dressing. Served with a creamy avocado topping, it's perfect as a light appetizer or snack.
1. Roughly chop and drain the heart of palm. Dice the red onion, red bell pepper, green bell pepper, and chop the salted and roasted seaweed. Dice the small cilantro bunch. Juice the lemons and the large lime.
2. In a large bowl, add the chopped heart of palm, diced red onion, diced red bell pepper, diced green bell pepper, chopped seaweed, diced cilantro, lemon juice, and lime juice. Add 1 teaspoon of red chili flakes (optional), 1 teaspoon of oregano, and salt to taste. Give all ingredients a good toss to combine.
3. For the avocado topping, mash 1 avocado in a separate bowl. Add the juice of 1 lime, 1/4 full spring of cilantro, and a heavy pinch of salt. Mix well.
4. Serve the heart of palm ceviche immediately with the avocado topping, or chill for 30 minutes in your fridge for a colder serve. Pro tip: Leave your can of heart of palm in the fridge overnight for a ready-to-serve ceviche.
