Citrus Garden Ceviche
Bright, citrusy, and full of peak-season crunch. Sweet peppers, cucumber, mango, and hearts of palm come together in a refreshing plant-based ceviche that's made for warm afternoons, backyard gatherings, and scooping up with salty plantain chips.
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
Featured Seedlings
Ingredients
- 1/2 c full fat coconut milk
- 1 Tbsp lime juice
- 1 tsp lime zest
- 1 Tbsp tangerine juice
- 2 tsp fresh ginger, grated
- 1 tsp fresno chili, minced
- 1/4 tsp salt
- 1 can hearts of palm
- 1 Tbsp red onion, finely diced
- 1 Persian cucumber, diced
- 1/2 c mango, diced
- 6 lunchbox peppers, diced
- 1 Tbsp fresh cilantro, chopped
- 1 bag plantain chips
Instructions
Step 1
Add all of the sauce ingredients; coconut milk, lime juice and zest, tangerine juice, fresh grated ginger, minced Fresno chili and salt into a large bowl and mix together.
Step 2
Open the can of hearts of palm, drain the liquids and rinse with cool water. Set aside to continue draining.
Step 3
Finely dice the red onion, Persian cucumber, mango and lunchbox peppers. Chop the rinsed hearts of palm and add all the chopped ingredients into the coconut milk sauce. Mix, add in the chopped cilantro and mix again to combine all the flavors.
Step 4
Transfer into a serving bowl, top with cilantro springs, lime wedges and sliced radishes. Serve with plantain chips or tortilla chips.
Step 5
Enjoy at room temperature.