Summer is winding down, but there are plenty of hot days left in Atlanta. This raw, nutrient dense, oil-free, vegan ceviche is the perfect way to deliciously beat the heat.
Hearts of palm are low in calories and rich in magnesium, potassium, vitamin C, folate, & fiber. The mild flavor makes it incredibly versatile.
We've paired hearts of palm with stronger flavors of onion, tomato, & cilantro and balanced it out with avocado and mango for creaminess and sweetness. We've also added orange juice to the traditional lime juice for more depth and brightness. Finished with a side of guacamole, this light dish will have you coming back for more.
This ceviche tastes amazing and is easy to prepare. The hardest part is the short wait!
Makes: 4 - 6 Servings
Takes: 15 minutes prep time + 30 minutes wait time
Ceviche:
Ingredients:
1 can hearts of palm, drained, rinsed, and sliced in ¼ inch rings
1 large avocado, large diced
1 ripe mango, large diced
1 clove garlic, minced
1 jalapeno, minced
1 cup cherry tomatoes, quartered
½ cup cilantro, coarsely chopped
¼ cup red onion, diced
Juice from 3 limes
Juice from 2 oranges
½ tsp salt
½ tsp pepper
Method:
Place all ingredients in a large bowl, making sure the lime & orange juices are covering pretty much everything. Mix well and refrigerate for at least 30 minutes.
Make the guacamole while you wait.
Guacamole:
4 avocados
1 tsp pepper
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp garlic powder
⅛ tsp chipotle
Juice of ½ lime
¼ cup finely chopped cilantro
Method:
In a large bowl, smash the avocados with a potato masher or fork. Add the other ingredients and mix well. Place in fridge if you're still waiting for the ceviche.
Assembly:
Place ceviche in a bowl (you can use a ring mold if you want to get fancy) and place guacamole on the side. Garnish with your favorite herbs, micro-greens, edible flowers, and/or sprouts. Serve with organic blue corn tortilla chips or our corn tortillas from our taco recipe.
Enjoy!