Description
This is ceviche recipe with hearts of palm is a twist on the famous Latin American dish. It’s an easy recipe that makes a refreshing appetizer or a wonderful light meal for hot summer days.
Ingredients
Units
Scale
- 3 cups Hearts of Palm, chopped (two 14.5 oz cans)
- 1/2 cup Red Onion, thinly diced
- 1 cup Cucumber, diced
- 1 cup Cherry Tomatoes, sliced
- 2 Jalapeños, diced (remove seeds for less spice)
- 1 large Mango, diced
- 1 jumbo Hass Avocado, diced
- 1/4 cup fresh Cilantro, chopped
- 1 can Black Beans, rinsed (1 1/2 cups)
- 1 Garlic Clove, minced
- 1 tablespoon Olive Oil
- 1/3 cup Lime Juice (3-4 juicy limes)
- 1 tablespoon Salt
Utensils:
Instructions
- Set out a big bowl, a large chopping board, and a knife.
- Chop and dice the hearts of palm, red onion, cucumber, cherry tomatoes, jalapenos, cilantro, mango, avocado, and garlic. Add all the veggies to the bowl.
- Then add in the rinsed can of black beans, 1 tbsp of olive oil, ⅓ cup of lime juice, and 1 tbsp of salt. Mix and taste. Add additional salt or lime juice to your preference.
- Refrigerate for 30 minutes. Serve with tortilla chips or on tostadas. Enjoy!
- Store it in a container in the fridge for up to 3 days.
- Prep Time: 30
