You’ll never miss the seafood in this green and bright plant-based take on ceviche—diced hearts of palm take the place of fish.
Ingredients
SERVINGS: 6 - 8
- (14-ounce) can hearts of palm, rinsed, drained and diced
- 1 medium cucumber, peeled, seeded and diced
- 2 kiwis, peeled and diced
- 1 jalapeño, seeded and diced
- 1 avocado, pitted, peeled and diced
- 1 tablespoon fresh chopped cilantro
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- 1 (10-ounce) bag corn chip scoops
About this recipe
Sweet kiwis and tangy lemon add a California winter fruit-appropriate touch. Serve it with store-bought corn chip scoops for the easiest appetizer you’ll ever make.
Instructions
In a bowl, gently mix together the hearts of palm, cucumber, kiwis, jalapeño, avocado, cilantro, olive oil, lemon juice and salt.
Serve the ceviche right away, with corn chips for scooping, or place the mixture in small bite-sized spoons for a fun presentation.
