Vegan ceviche
Peru
Prep: 15 minutes
Cook: none
Difficulty: Easy
Ceviche is the perfect Latin American (Peru & Ecuador) dish for Summer, originally consisting of seafood cured in citrus juice (I’m using lime but you can combine with orange juice for a sweeter result) and seasoned with chili and coriander. My veganised version uses canned hearts of palm. Check labels to make sure they’re sustainable!
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Ingredients
Metric
U.S.
To delight
2
people
220
g
heart of palm (canned)
2
tomatoes
1
red onion
3
càs
fresh coriander
1
lime
½
leaf nori seaweed
1
càc
chili powder
½
càc
fleur de sel
1
avocado
Directions
Step 1
Start with the chopping. Drain and cut the hearts of palm into chunks. Cut the tomatoes and onion into dices. Chop the coriander. Set aside.
Step 2
In a bowl, squeeze the lime (for a sweeter result you can combine with orange juice). Add the nori seaweed cut into small pieces, the chili powder and salt.
Step 3
Pour in the chopped veggies. Stir well, cover and marinate in the fridge for at least 2 hours.
Step 4
Before serving, cut the avocado into cubes and add in. Its neutral taste will bring balance to this tangy dish!
