Vegan Ceviche
SERVINGS: 4
time: 25 MINUTES
INGREDIENTS
1 can heart of palm (about whole 6-8 heart of palms), sliced in discs
1/2 cup persian cucumbers, diced
1/2 cup chickpeas
1/2 cup tomato, diced
1 tbsp jalapeno pepper, finely chopped
2 tbsp fresh parsley, finely chopped
1/3 cup pickled onions, diced
1/3 cup avocado, diced
1 tbsp olive oil
1/3 cup roasted seaweed, crumbled
2 tbsp lime juice (the juice of a whole lime)
1 tsp lemon pepper seasoning
1 tsp old bay seasoning
Maldon salt
Ground Pepper
Enjoy with tostadas, plantain or cassava chips
RECIPE
Drain your can of heart of palms. Slice each one thinly in discs. Drain your chickpeas as well.
Add to a large bowl.
Chop your persian cucumbers, tomatoes, jalapeño pepper, parsley, and picked onion. Add to your bowl.
Add avocado, olive oil, lime juice, roasted seaweed, lemon pepper and old bay seasoning. Mix all ingredients together well for all the flavours to combine. Add extra salt and pepper to taste.
Serve with your choice of crunch, I opted for cassava chips here.
Enjoy!
Bon appetit!
