Hearts of Palm "Ceviche" with Homemade Tortilla Chips
Delicate, briny hearts of palm seamlessly sub in for fresh fish in this plant-based rendition of ceviche, the beloved Latin American favorite of fish gently cooked in fresh citrus juice. Sharp red onions, diced tomatoes, jalapeno, and chopped cilantro join the hearts of palm to create an explosion of bright, refreshing flavors and textures, with crunchy homemade tortilla chips to scoop it all up. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 45 minutes |
Ingredients
Homemade tortilla chips
10 6-inch corn tortilla, cut into quarters
1 teaspoon paprika
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
Ceviche
1 14-ounce can hearts of palm, drained and rinsed, diced small (about ¼ inch)
½ of a red onion, diced small (about ¼ inch)
2 Roma tomatoes, diced small (about ¼ inch)
1 red or green jalapeno, minced, seeds included
2 avocadoes, diced into small cubes (about ¼ inch)
1 bunch cilantro, roughly chopped, stems included
zest and juice of 3 large limes
salt and pepper to taste
Preparation
For the tortilla chips
Preheat the oven to 350F. In a medium-sized bowl, toss the tortillas with the spices and oil to coat evenly.
Lay the tortillas out in a single layer on a baking sheet. Bake for 12-13 minutes, flipping over halfway through cooking, until lightly brown and crispy.
Set aside until ready to serve.
For the ceviche
In a large bowl, combine all ingredients and stir to combine.
Season to taste with salt and pepper and allow to chill in the fridge for 15 minutes before serving.
Serve with the tortilla chips.
Zero-waste tips
• Save the avocado pits to make tea, blend into smoothies, turn into face cream, shampoo, or fabric dye.