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
Scale
- 3 cups hearts of palm, chopped (two 14.5 oz cans)
- ½ cup red onion, thinly diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, sliced
- ⅓ cup jalapeños (seeds removed)
- ¼ cup fresh cilantro, chopped
- ½ cup ripe mango, chopped
- 1 garlic clove, minced
- 1 can black beans, rinsed (1 ½ cups)
- 1 tablespoon olive oil
- ⅓ cup lime juice (3–4 juicy limes)
- 1 tablespoon salt
- 1 large avocado, diced
Instructions
- Set out a big bowl, a large chopping board, and a knife.
- Chop and dice the 3 cups hearts of palm, ½ cup red onion, 1 cup cucumber, 1 cup tomatoes, ⅓ cup jalapenos, ¼ cup cilantro, ½ cup mango, and 1 minced garlic clove. 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 together and taste. Add additional salt or lime juice to your preference.
- Refrigerate for 30 minutes before serving. Store it in a container and it can last in the fridge for up to 7 days.
- Add in the diced avocado right before serving. Enjoy with tortilla chips or tostadas.
- Prep Time: 30
