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Golden Ceviche (Vegan)
Start a healthy obsession with a refreshing plate of veg cooked in citrus juices; perfect for those nights you have the AC on full blast!
avocado, ceviche, cherry tomatoes
Gluten-Free, nut free, paleo-friendly, vegan,
Desiree Nielsen, RD
minced, (and seeded, if the flesh is too spicy)
sungold cherry tomatoes
400 gram jar
heart of palm
sliced into rounds
thin, bite-sized pieces
peeled and chopped
peel and pith removed, cut into bite-sized pieces
In a medium bowl, mix together the orange and lime juices, turmeric, salt, ginger, shallot and jalapeno.
Add tomatoes, heart of palm and kohlrabi and marinate for 20 minutes.
Next, add the orange, cilantro and avocado and taste.
Adjust with up to 1/4 teaspoon (1ml) more salt - particularly if using unsalted heart of palm - and extra lime juice, to your taste.
Divide amongst four plates and serve.
Make it Ahead: you can also prepare this recipe up to 24 hours ahead, adding the cilantro, avocado and orange just before serving.