veggie ceviche
 
 
Ingredients
  • 1 (14 ounce) can hearts of palm, slice into ¼ inch pieces
  • ¼ cup very thin red onion slices
  • ½ poblano, roasted & chopped (about ¼ cup)
  • ¼ cup corn kernels
  • ¼ cup chopped scallions
  • ¼ cup red pepper, diced
  • ¼ cup chopped cilantro
  • ¼ cup lime juice
  • 1 tablespoon olive oil
  • salt
serve with:
  • tortillas (mini or regular sized), or tortilla chips
  • avocado slices
  • extra cilantro for garnish
  • a few radish slices
Instructions
  1. Mix everything together. Let chill in the fridge for 20 or so. Taste & adjust seasonings and serve chilled with tortillas.
Recipe by Love and Lemons at https://www.loveandlemons.com/mini-ceviche-tacos/