Ceviche is always fun and for folks who don't do seafood, this vegan version is sure to please!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Vegan
Servings: 8people
Author: Carolyn Scott-Hamilton
Ingredients
1/2cuplime juicefreshly squeezed
2tablespoonslime juicefreshly squeezed
1cupmushrooms, oyster or Portobellofinely chopped
1cuphearts of palmdrained and finely chopped
1/2mediumred onionfinely chopped
1/3cupfresh cilantrochopped plus extra sprigs for garnish
2tablespoonsolive oil
1clovegarlicminced
1/2cupcucumberpeeled and finely diced
1/2cupjicamafinely diced
2Roma tomatoesfinely diced
1smallavocadopeeled, pitted, and cubed
saltto taste
pepperto taste
Instructions
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add mushrooms & hearts of palm, cover and return to a boil. Immediately remove from heat and drain water. Cover with the lid and set aside, letting mushrooms and palm hearts steam in closed pot for 10 minutes.
Drain mushrooms and palm hearts again to remove remaining liquid and put in large bowl to cool completely. Toss with remaining 1/2 cup of lime juice, cover and refrigerate for about 1 hour.
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to mushroom and palm heart bowl along with chopped cilantro, garlic, olive oil, cucumber, jicama, tomato and avocado.
Mix gently and season with salt and pepper.
Cover and refrigerate up to 3 hours.
Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with crackers or tortilla chips.
Notes
Do your best to find palm hearts that are not canned in salt water.