Vegan Ceviche Recipe by Zacchary Bird
ABOUT THE RECIPE:
A Note from Zacchary: What a relief to know that hearts of palm are ready to go in this tasty recipe. The supporting cast of lime, avocado, radish, cucumber, tomato, and red onion will make sure this show-stopping salad gets rave reviews from all audiences.
Serves 6
INGREDIENTS:
1/2 medium red onion, thinly sliced
1 jar or tin (14 ounces), hearts of palm
6 radishes
1 large lime, juiced
2 teaspoons dulse flakes (optional)
2 teaspoons extra-virgin olive oil
Sea salt and black pepper, to taste, to season
1 clove garlic, finely chopped
1 small fresh jalapeno pepper, seeded and thinly sliced
2 tablespoons chopped fresh cilantro leaves
1 small avocado, peeled, pitted, and cut into a large dice
1 tomato, diced
½ small cucumber, deseeded and diced
1 tablespoon strained passionfruit pulp (from 2 passionfruit) or 1 more tablespoon freshly squeezed lime juice
Soak the red onion in a bowl of cold water for 10 minutes. Drain and set aside. Remove the palm spears from the jar/tin. Thinly slice the palm spears and radishes.
Combine the lime juice, dulse flakes (if using), olive oil, salt, and pepper in a large bowl. Add the sliced palm spears and radishes and stir to combine. Set aside for 20 minutes.
Add the soaked onion and the remaining ingredients to the bowl and toss well, sprinkling more salt generously over the top. Refrigerate for 20 minutes, and then serve, (not too long after), so that liquid doesn’t collect at the bottom of the ceviche.
RECIPE SHARED BY PERMISSION: The Vegan Butcher: The ultimate guide to plant-based meat by Zacchary Bird, published in 2021 by Smith Street Books, copyright text © Zacchary Bird, copyright photography ©Emily Weaving, copyright design ©Smith Street Books