Avocado Hearts of Palm Vegan Ceviche

top view of Avocado Hearts of Palm Ceviche with a bottle of Ellyndale Organic Avocado Oil

Servings

Created in partnership with VegNews, this Avocado Hearts of Palm Ceviche lets our buttery, unrefined Ellyndale^® Organic Avocado Oil take center stage. While most avocado oils on the market are refined and have a neutral taste, our organic unrefined avocado oil delivers a rich, buttery flavor that's perfect for no-heat or low-heat recipes like this one. Tossed with bright citrus, tender hearts of palm, juicy tomatoes, creamy avocado, and the spice of a fresh jalapeno this fresh vegan ceviche is a must-try for spring and summer.

Ingredients

¼ cup Avocado Cooking Oil, Organic in Glass Bottle

1 garlic clove, minced

1 teaspoon freshly squeezed lemon juice

1 teaspoon freshly squeezed grapefruit juice

1 tablespoon freshly squeezed lime juice

¼ teaspoon lime zest

⅓ cup chopped cilantro

2 teaspoon Maple Syrup, Organic Grade A Amber Color

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

2 (14-ounce) cans hearts of palm, drained and chopped

⅓ cup chopped grapefruit

1 ½ cups cherry tomatoes, halved

¼ cup red onion, thinly sliced

1 avocado, cubed

Tortilla chips, for serving

Directions

Into a large bowl, add avocado oil, garlic, lemon juice, grapefruit juice, lime juice, lime zest, cilantro, maple syrup, coriander, cumin, salt, and pepper. Whisk to combine.
Add hearts of palm, chopped grapefruit, cherry tomatoes, red onion, jalapeño, and avocado. Toss gently to combine. Serve immediately with tortilla chips or refrigerate for a few hours to marinate before serving.

Editor’s tip:
This ceviche salad gets even better after a few hours of marinating in the refrigerator