Vegan Ceviche

 Prep Time: 15 minutes | Marinade Time: 60 minutes


2 cans hearts of palm, sliced
10 oz cherry tomatoes, halves (I like using both red and orange for color)
1 jalapeño, seeded and diced
1/4 cup red onion, diced
1 garlic clove, minced
1 avocado, diced
2 Tbsp coconut milk (canned is preferred but can use any non-dairy milk as substitute)
Juice of 2 limes + zest
Heavy pinch of salt
Black Pepper to taste

1. Combine hearts of palm, tomatoes, jalapeño, onion and garlic to a bowl. Mix to incorporate.

2. Fold in avocado, milk, lime juice and zest.

3. Finish off with salt and pepper, stirring a few more times until fully combine.

4. Marinade in the fridge for at least one hour before serving to allow all the flavors to fuse together.

Note: This recipe is the best if left overnight to marinade. 

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