I had no idea what Ceviche was, I just knew when I read the ingredients on the recipe it looked good! I came across it in my Vegetarian Collection cookbook. The cookbook says it is commonly served throughout Central and South America, but is usually made with seafood in it. You could eat this like a salad or heap it on top of crispy whole wheat pita bread like we did! The ceviche is “zingy” and flavorful. It also has ingredients I normally don’t like raw if at all, like olives and tomatoes, but I gobbled this up! The fat fills you up, and not in the gross “I need to unbutton my pants and let my gut fly” kind of way, so you could have it as a light supper, snack, or appetizer.
- 2 Tbsp lime juice
- 1/4 tsp each salt and pepper
- 1/3 cup olive oil
- 3 Tbsp chopped fresh parsley
- half jalapeno pepper, seeded and minced
- 1 can hearts of palm, drained and rinsed (check the Indian isle of your grocery store)
- 2 avocados, peeled and pitted
- 2 cups grape or cherry tomatoes, quartered
- 1/2 cup finely diced red onion
- 1/2 cup chopped green olives (optional)
In a large bowl, whisk together lime juice, salt and pepper. Whisk in oil until thickened. Stir in parsley and jalapeno.
Cut hearts of palm into thin rings and avocado into 1/2 inch pieces; add to bowl along with tomatoes, onion and olives. Toss to coat. Let stand for 10 minutes, or refrigerated, up to 6 hours (I’m not sure when happens after the 6 hours…this is just what the recipe states).
While the flavors mingled together, we split whole wheat pitas, brushed them with a little olive oil and a sprinkle of garlic powder, baked them on an oven sheet at 375 for about 5 minutes (this is just a guess – just watch them. They should get brown and crispy but they burn easily, so keep those peepers peeled!)
Nom nom nom…