Ceviche is a dish consisting of seafood that actually cooks in acid instead of heat. Yes, that is true. It’s slow cooking of an entirely different kind. The lime juice “cooks” the fish until it is light, flaky, and flavorful, with a satisfying flash of sour. I had never considered that there could be a vegan version until I saw this gorgeous recipe, which comes to YHIOYP from “Peas and Thank You.”
- 1 jar hearts of palm, cut into half-inch slices
- 1 c. cherry tomatoes, quartered
- 1 c. English cucumber, chopped
- 1 c. red pepper, diced
- 1 avocado, chopped
- 1/4 c. minced onion
- 1/2 c. cilantro, chopped
- 3 limes, juiced
- salt and pepper to taste
Combine all ingredients in a large bowl, toss, and marinate in the refrigerator for 1-2 hours, stirring several times. Makes 4 appetizer-sized portions.