The first time I used hearts of palm, the texture reminded me of the mock crab meat (white fish) that I used to eat growing up. It is for this reason that I thought it would make a great vegan ceviche.
- 1 14 oz. jar of hearts of palm, drained and sliced
- 12 cherry tomatoes, sliced into quarters
- 1 avocado, cubed
- ¼ cup red onion, chopped small
- 2 Tbsp (heaping) fresh cilantro, chopped
- Juice of 1 lime
- Slices of fresh or jarred jalapeño peppers, to taste