Best Vegan Ceviche Recipe
Best Vegan Ceviche Recipe
By Carolyn Scott |
May 9, 2017 5:53 pm
Make this vegan appetizer ahead-of-time to take to your next party! With a base of oyster mushrooms and hearts of palm, fresh lime juice, avocado and other fresh vegetables, this Vegan Ceviche is packed full of fresh and delicious flavors.
Want to see how it’s done? We have the video right here !
1 cup chopped oyster mushrooms or portobello mushrooms
1 cup finely chopped hearts of palm
Juice of 3 limes
1/2 cup chopped jicama
2 chopped Roma tomatoes
1/2 cup cucumbers, finely diced
1/2 red onion, chopped
1-2 avocados, cubed
1 clove garlic, diced
Salt and pepper, to taste
1 teaspoon olive oil
Crackers or chips for serving
1
Create a salted brined water, using about a quart of water, bring to boil.
2
Add mushrooms and hearts of palm to bring water.
3
Add two tablespoons of lime juice to the water, bring the mixture back to a boil.
4
Remove from heat, wait 10 minutes, and drain water.
5
Put mushrooms and hearts of palm in the refrigerator, covered, for an hour.
6
Once chilled for an hour, combine all other ingredients with mushrooms and hearts of palm mixture.
7
Refrigerate combined mixture for 1-3 hours.
8
Serve with crackers or chips.
Carolyn Scott
Carolyn Scott-Hamilton is an award-winning cookbook author specializing in healthy eating, specialty diets, and green living and travel. In addition to publishing cookbooks, Carolyn is a media spokesperson, holistic nutritionist, plant-based vegan chef and a television personality. Carolyn is frequently a guest on national media, both print and TV, on outlets like USA Today, CNN, NBC News, The Better Show, The Discovery Channel and Martha Stewart, just to name a few. She is also regular contributor to The Huffington Post and Yahoo, as well as many local news and online outlets, making The Healthy Voyager the “Go-To” source for all things healthy and green living and travel.
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