This is my vegan version of Ceviche. This dish is super fresh and delicious. Perfect for summer days. With a few simple ingredients, and very little time you have yourself an impressive dish that will be a hit all summer long!
Ingredients:
2 14 oz cans of hearts of palm, drained and roughly chopped
3-4 persian cucumbers, chopped
1-2 jalapeno peppers, finely diced
½ red onion, diced
3-4 Roma Tomatoes, diced
½-1 bunch of cilantro chopped
½ cup of lime juice
1/3 cup of tomato juice
1-2 tbsp of vegan fish sauce, I used Oceans Halo
1 Large avocado, or 2 small/medium, chopped
Salt & Pepper (white pepper preferably) to taste
Directions:
In a large bowl combine first 9 ingredients
Mix well
Season with salt and pepper
Gently fold in your Avocado
Mix well
Cover and marinate in refrigerator for at least 1 hour
Serve with your favorite tortilla chips or tostada
Enjoy!
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