A delicious and easy-to-make heart of palm ceviche, perfect to serve with a crisp white wine. This recipe uses @tatemadaeats baked tostadas, @tapatiohotsauce, and @traderjoes heart of palm. For best results, chill your can of heart of palm in the fridge overnight.
1. Roughly chop and drain the 2 cans of heart of palm.
2. Dice 1/4 of a whole red onion, 1/4 of a whole red bell pepper, and 1/4 of a whole green bell pepper.
3. Chop 3-4 sheets of salted and roasted seaweed.
4. Dice 1 small cilantro bunch.
5. Juice 2 large lemons and 1 large lime.
6. In a large bowl, add the chopped heart of palm, diced red onion, red bell pepper, green bell pepper, chopped seaweed, diced cilantro, lemon juice, and lime juice. Give everything a good toss.
7. Add 1 tsp red chili flakes (optional), 1 tsp oregano, and salt to taste to the ceviche mixture and toss again.
8. For the avocado topping, add 1 avocado, juice of 1 lime, 1/4 full spring of cilantro, and a heavy pinch of salt to a separate bowl. Mash and mix well.
9. Serve the ceviche immediately with the avocado topping, or chill for 30 minutes in your fridge before serving. (PRO TIP: leave your can of heart of palm in the fridge overnight for a ready to serve ceviche)
