Palmito Ceviche Tostada
The Palmito Ceviche Tostada is a vegan take on a classic Mexican ceviche tostada.
Preheat oven to <temperature>350<unit>°F</unit></temperature>
Dice <quantity>1</quantity> can of hearts of palm
Peel and dice <quantity>½</quantity> cucumber
Dice <quantity>½</quantity> avocado
Trim, peel and dice <quantity>½</quantity> red onion
Deseed and mince <quantity>½</quantity> jalapeño
Small dice <quantity>½</quantity> tomato
Cut <quantity>1</quantity> lemon in quarters
Place <quantity>3</quantity> corn tortillas on baking tray
Bake at <temperature>350<unit>°F</unit></temperature> for 15m until crunchy
In a bowl with all of the chopped ingredients add <quantity>2<unit>tbsp</unit></quantity> of chopped nori seaweed
Add <quantity>1<unit>tsp</unit></quantity> of soy sauce
Season with salt to taste. Mix well to incorporate ingredients
Squeeze juice from ¼ lemon
Top corn tortillas with ceviche mix. Garnish with coriander leaves
They're ready! Enjoy!
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