Fish-Free Ceviche with Hearts of Palm - alive magazine
Ceviche is typically made with raw fish or shellfish that is marinated in an acid like lime or lemon juice. This marinating cooks the fish without heat.
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Cooking tools:
- Microplane
- Ramekin
- Mixing bowl
- Dish
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Spoon
- Paring knife
Ingredients
- Zest and juice from 2 limes
- 1 Tbsp very finely minced parsley
- 1/4 tsp sea salt, plus extra, if desired
- 1 Tbsp extra-virgin olive oil or camelina oil
- 1/4 tsp smoked paprika
- 14 oz can hearts of palm
- 2 tomatoes, cored and diced
- 1 ripe but firm avocado, halved, pitted and diced
- 1/2 unpeeled English cucumber, diced
- 2 jalapeños, seeded and minced
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely minced red onion
- 1/4 cup finely chopped cilantro, plus extra leaves for garnish
- 1 Tbsp thinly shredded basil
- Freshly ground black pepper
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