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 Allrecipes.com.mx]"
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Ingredients20 m servings 125 cals
Original recipe yields 6 servings
- Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
- 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.
Per Serving: 125 calories; 11.1 g fat; 6.9 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 373 mg sodium. Full nutrition
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