Avocado Hearts of Palm Vegan Ceviche
Servings
4
Created in partnership with VegNews, this Avocado Hearts of Palm Ceviche lets our buttery, unrefined Ellyndale® Organic Avocado Oil take center stage. While most avocado oils on the market are refined and have a neutral taste, our organic unrefined avocado oil delivers a rich, buttery flavor that's perfect for no-heat or low-heat recipes like this one. Tossed with bright citrus, tender hearts of palm, juicy tomatoes, creamy avocado, and the spice of a fresh jalapeno this fresh vegan ceviche is a must-try for spring and summer.
Ingredients
1
garlic clove, minced
1 teaspoon
freshly squeezed lemon juice
1 teaspoon
freshly squeezed grapefruit juice
1 tablespoon
freshly squeezed lime juice
¼ teaspoon
lime zest
⅓ cup
chopped cilantro
2 teaspoon
Maple Syrup, Organic Grade A Amber Color
½ teaspoon
ground coriander
½ teaspoon
ground cumin
½ teaspoon
salt
¼ teaspoon
black pepper
2 (14-ounce)
cans hearts of palm, drained and chopped
⅓ cup
chopped grapefruit
1 ½ cups
cherry tomatoes, halved
¼ cup
red onion, thinly sliced
1
avocado, cubed
Tortilla chips, for serving
Directions
-
Into a large bowl, add avocado oil, garlic, lemon juice, grapefruit juice, lime juice, lime zest, cilantro, maple syrup, coriander, cumin, salt, and pepper. Whisk to combine.
-
Add hearts of palm, chopped grapefruit, cherry tomatoes, red onion, jalapeño, and avocado. Toss gently to combine. Serve immediately with tortilla chips or refrigerate for a few hours to marinate before serving.
Editor’s tip:
This ceviche salad gets even better after a few hours of marinating in the refrigerator
