Vegan Ceviche

Instructions

1. Step 1

   Drain and rinse the hearts of palm, pat them dry, and cut them into bite-size pieces. Place them in the mixing bowl.

   Ingredients used: 400.0 gr Heart Of Palm

   Cookware: Chef Knife, colander, cutting board, mixing bowl

2. Step 2

   Add the tomato, cucumber, red onion, jalapeño, and cilantro to the hearts of palm.

   Ingredients used: 15.0 gr Cilantro, 150.0 gr Cucumber, 1.0 piece Jalapeno Pepper, 80.0 gr Red Onion, 200.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Whisk the lime juice, olive oil, salt, and black pepper together in the small bowl.

   Ingredients used: 0.5 gr Black Pepper, 30.0 ml Extra Virgin Olive Oil, 120.0 ml Lime Juice, 5.0 gr Salt

   Cookware: small bowl, whisk

4. Step 4

   Add the avocado and prepared dressing to the vegetable mixture. Fold gently until evenly coated.

   Ingredients used: 200.0 gr Avocado

   Cookware: Chef Knife, cutting board, mixing bowl, mixing spoon

5. Step 5

   Cover and refrigerate the ceviche for 15 minutes, then stir gently and serve chilled.

   Timer: 15 min (fixed)

   Cookware: mixing bowl, mixing spoon