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If you’re looking to make a romantic, love-themed dinner, we have you covered. Start with this Vegan Ceviche that uses hearts of palm and tomatoes in place of the fish that’s used to create traditional ceviche. Not only will your appetizer impress, but it will also be the beginning of a fun and flavor-filled night if you follow up with the Roasted Red Pepper Pasta and Decadent Chocolate Dusted Cheesecake. This will be a Valentine’s night to remember!
Vegan Ceviche
Ingredients
28 oz whole hearts of palm (2 14-oz cans, sliced)
2 organic tomatoes (diced)
½ small to medium red onion (diced, then soaked in cold water for 15 minutes and drained)
2 limes (juiced)
1 jalapeño (seeded and diced, optional)
salt (optional, to taste)
kelp granules (to taste)
cilantro (chopped, to taste, optional)
organic corn tortillas (or tortilla chips or crackers)
Directions
1
In a large bowl, toss all of the ingredients to combine.
2
Taste and adjust seasonings.
3
Cover and refrigerate for 1–2 hours.
4
Serve with organic corn tortillas or tortilla chips.
Chef's Notes
Hearts of Palm Alternative
If you can’t find hearts of palm, you can use artichoke hearts instead.
Flour- or Gluten-free
Enjoy on its own or in lettuce cups.
Kelp Granules
Kelp granules will give this ceviche its essential taste of the sea. You can usually find kelp granules in the ethnic or Asian aisle near the other dried seaweed.
Add More Delicious Nutrition
Add diced avocado or 1 (15-oz) canned white or black beans.
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