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Vegan Hearts of Palm Ceviche

"This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. You can serve it in a jar with chips or as a topping over tostadas. Even though you can eat the ceviche right away, it tastes best after it has been chilled for a couple of hours in the fridge. [Recipe originally submitted to]"
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20 m servings 125 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
  2. Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

Nutrition Facts

Per Serving: 125 calories; 11.1 g fat; 6.9 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 373 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is EXCELLENT! No changes needed. I bought an avocado for garnish but after tasting this once it sat in the fridge overnight I decided not to use it. It really doesn't need it and might actu...