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!