Vegan Ceviche - Vegan and Oil-free Recipes
This refreshing and flavorful Vegan Ceviche is a delicious but fishless version of a Peruvian dish. It makes a great appetizer or meal.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
- Kitchen spoon
- Airtight container
- Refrigerator
- Jigger
Ingredients
- 2 14-ounce cans Hearts of Palm (see note 1 for substitution)
- 2 cups diced cucumber (peel if using seeded cucumber) (see note 2)
- 1 to 1 ½ cup diced avocado
- 1 cup diced mango (see note 4)
- 1 cup diced orange bell pepper (any color is fine)
- 1 cup chopped grape or cherry tomatoes
- ¼ to ½ cup red onion, finely diced
- 2-3 jalapeños, seeded and minced (see note 5)
- ¼ to ½ cup chopped cilantro or parsley
- ¼ cup fresh squeezed lime juice (about 2-3 limes)
- 1 teaspoon sea salt, to taste
- 1 teaspoon dulse flakes, optional (see note 6)
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