Recipe + Photo by April Viar 

This delicious vegan ceviche is the perfect fusion of tart and savory notes. The zesty combination of lemon and lime enhances the hearts of palm ceviche, creating bursts of flavor. Crowned with a luscious guacamole layer, this dish promises a delightful crunch with every bite. 

Servings: 10

INGREDIENTS

Hearts of Palm Ceviche

  • 2 cups hearts of palm, sliced
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup fresh squeezed lemon juice
  • 2 roma tomatoes, deseeded and diced
  • 1 cup red onions, diced
  • 1 cup cilantro leaves and stems, chopped
  • 1 jalapeño, deseeded and diced
  • 1 cucumber, diced
  • 1 cup of radish, diced
  • 1 15 oz can of crispy sweet corn, drained
  • 1 garlic clove, minced
  • 1 red bell pepper, diced
  • 2 tbsp Trader Joe’s Furikake Japanese Multi-Purpose Seasoning
  • Pinch of salt
  • Pinch of pepper
  • 1 tbsp olive oil
  • 1 tsp of Sriracha or  preferred hot sauce of choice
  • 1 12.8 oz pack of El Milagro Certified Vegan Tostadas

Quick Guacamole

  • 2 ripe avocados
  • 1 garlic clove, minced
  • 1 tbsp cilantro and stems, chopped
  • 1 lime, juiced
  • Pinch of salt

DIRECTIONS

Hearts of Palm Ceviche

  • Add all of the ingredients for the ceviche to a large bowl. Making sure to mix everything really well. You want to make sure the lemon and lime juices cover every part of the ceviche ingredients.
  • Allow the ceviche to marinate and intensify its flavors by refrigerating for 30 minutes to an hour.

Quick Guacamole

  • Use a fork or a potato masher to gently mash the ripe avocados. Add minced garlic, pinch of salt, chopped cilantro, and lime juice to the mashed avocados. Stir the ingredients together thoroughly until well mixed.
  • Assemble the tostadas with a layer of guacamole, then top it with a lavish amount of the marinated ceviche.
NOTES

If you are not a fan of spice, omit the jalapeño and Sriracha.

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