Vegan Ceviche Tostadas

Name: Vegan Ceviche Tostadas
Prep time: PTM
Cook time: PTM
Cuisine: Caribbean
Ingredients: 1 can hearts of palm; 1/4 cup cilantro (chopped); 1/2 red onion (minced); 1 avocado; 1/4 cup pico de gallo (tomato, jalepeno, onion, cilantro, garlic); 1/2 yellow pepper (chopped); tostadas; juice of 1 lime; 1/2 t salt; 1/4 cup vegan mayo; 1 t chipotle pepper in adobo sauce; juice of 1/2 lime

Goldie Lox, Julie Podair

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Ingredients

Ceviche:

1 can hearts of palm
1/4 cup cilantro (chopped)
1/2 red onion (minced)
1 avocado
1/4 cup pico de gallo (tomato, jalapeno, onion, cilantro, garlic)
1/2 yellow pepper (chopped)
tostadas
juice of 1 lime
1/2 t salt

Chipotle Sauce:

1/4 cup vegan mayo
1 t chipotle pepper in adobo sauce
juice of 1/2 lime

Enjoy Goldie Lox’s refreshing plant-based version of the classic summer beach food, ceviche!

Method

For the Ceviche:

Drain the water from the hearts of palm and chop into large chunks.
In a medium-sized bowl, combine chopped hearts of palm, cilantro, onion, lime, chopped 1/2 avocado, pico de gallo, yellow pepper, and lime.
Mix to combine.
Add salt / jalapeno to taste.
Serve on tostadas with chipotle sauce (recipe below). Garnish with avocado slices and more cilantro (optional).

For the Chipotle Sauce:

Combine vegan mayo, chipotle pepper sauce, and lime in small bowl.
Mix to combine.

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