30 Minute Vegan Colima Style Ceviche
Equipment
- Large Mixing Bowl
- Cutting Board
- Knife
- Food Processor or Potato Masher
- Spatula
Ingredients
- 2 14 Ounce Cans Hearts of Palm
- 2 Medium Carrots
- 1-2 Whole Serrano Peppers
- 2 Medium Tomatoes
- 1.5 Whole Limes
- 1 Pinch Oregano
- 1 Teaspoon Salt
Optional Toppings
- Avocado
- Cilantro
- Hot Sauce
- Tostadas
Instructions
- Finely dice tomatoes, carrots, and serrano peppers with a knife on a cutting board.
- Add the hearts of palm to a food processor or chop with knife to desired consistency.
- The hearts of palm should resemble a shredded look.
- Mix all ingredients together in a large bowl with spatula and add the oregano, salt and half of the lime juice. Taste and add more lime juice if desired.
- Top with avocado, cilantro or your favorite hot sauce.
Notes
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Recipe Notes
This ceviche is good for one week when stored in the fridge inside an air tight container.
If you prefer coconut ceviche click here.
In place of hearts of palm or young coconut you can also use TVP or cauliflower.