by Terry Hope Romero
Reprinted from Viva Vegan! by Terry Romero. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2010.
Watch this recipe on Delicious TV’s Vegan Mashup
Ceviche is traditionally made with fish, but who needs fish? My recipe calls for hearts of palm and avocado for a light dish that’s creamy and full of textures. Hearts of palm come from the inner stalks of the cabbage palm tree and are found in most grocery stores, usually in the same aisle along where you’ll find canned artichokes. I love this on a warm muggy day, when it’s too hot to cook, and it comes together in 15 minutes or less, important when it’s time to relax with friends.
One 14 oz can of hearts of palm, drained and rinsed
1 large red ripe tomato (1/2 lb.), cored and seeds removed
1 small red onion, peeled
2 Tablespoons lime juice
1 Tablespoon white wine vinegar
1 Tablespoon olive oil
2 Tablespoon finely chopped cilantro
1 teaspoon dried oregano
1/2 teaspoon salt
1 large ripe avocado
1. Slice each palm heart down the center vertically, then slice into 1/2 inch pieces and place in a mixing bowl. Finely dice tomato and onion and add to palm hearts. Pour on top lime juice, white wine vinegar, olive oil, chopped cilantro, oregano and salt and mix well. Chill for 30 minutes to blend flavor. While “ceviche” is chilling prepare your tostones.
2. Right before serving peel and remove seed from avocado. Finely dice and fold into ceviche, making sure it’s covered with the dressing.
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