Faux-Ceviche Salad

The same month I was (strongly) advised to start eating a plant-based diet, I came across this recipe for a fish-free ceviche salad. It was serendipitous! I had no idea if I would like this vegetable version, but was pleasantly surprised by the ease of preparation and how light & refreshing it was! Such a perfect appetizer when served with plantain chips… and perhaps your favorite summer cocktail.

Faux-Ceviche Salad | hearts of palm makes an incredible seafood substitute!

Faux-Ceviche Salad recipe:

Ingredients

• 1 (12 oz) can hearts of palm, drained, sliced about 1/4” - 1/2” thin, diagonally

• 1 celery stalk, thinly sliced, diagonally

• 1 Tbsp minced jalapeño

• 1/3 cup red bell pepper, diced small

• 1/3 cup canned coconut milk, well shaken

• 2 Tbsp lime juice

• zest of 1 lime

• 1/2 tsp fine sea salt

• 2 heaping Tbsp minced cilantro

• 1 large shallot, diced small

Directions

In a large bowl, whisk together the lime zest, juice, salt and coconut milk. With a large rubber spatula, gently fold in the remaining vegetables, choosing them in the milk mixture. Serve immediately with plantain chips on the side.

The ceviche can also be made a day in advance, but bring it to room temperature for 30 minutes prior to serving.

Yield: serves 4

Recipe adapted from Real Simple Magazine, September 2020

Faux-Ceviche Salad | a refreshing tropical salad appetizer for those summer evenings on the deck!