Recipe of Student Laboratory Virtual Sheep Heart Dissection Lab Answer Key

Vegan Hearts Of Palm Ceviche

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Recipe Summary Vegan Hearts Of Palm Ceviche

This light vegan ceviche with hearts of palm, tomatoes, onion, and cilantro gets its spice from serrano peppers. You can serve it in a jar with chips or as a topping over tostadas. Even though you can eat the ceviche right away, it tastes best after it has been chilled for a couple of hours in the fridge. Recipe originally submitted to Allrecipes.com.mx

Ingredients | Student Laboratory Virtual Sheep Heart Dissection Lab Answer Key

3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved

3 plum tomatoes - peeled, seeded, and chopped

½ onion, finely chopped

3 serrano peppers, seeded and minced, or to taste

½ cup chopped cilantro leaves

2 tablespoons white vinegar

2 tablespoons olive oil

½ teaspoon dried oregano

salt and ground black pepper to taste

½ cup pitted green olives

1 avocado - peeled, pitted, and sliced

Directions

Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.

Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

Info | Student Laboratory Virtual Sheep Heart Dissection Lab Answer Key

prep: 20 mins total: 20 mins Servings: 6 Yield: 6 servings

TAG : Vegan Hearts Of Palm Ceviche

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