Palmito Ceviche Tostada
The Palmito Ceviche Tostada is a vegan take on a classic Mexican ceviche tostada.
Working in a restaurant, you come across several guests who might have dietary restrictions. This was inspired by somebody who couldn't eat any type of meat. Super fresh, always seasonal.
Preheat oven to 177 °C
Dice 1 can of hearts of palm
Peel and dice ½ cucumber
Dice ½ avocado
Trim, peel and dice ½ red onion
Deseed and mince ½ jalapeño
Small dice ½ tomato
Cut 1 lemon in quarters
Place 3 corn tortillas on baking tray
Bake at 177 °C for 15m until crunchy
In a bowl with all of the chopped ingredients add 2 tbsp of chopped nori seaweed
Add 1 tsp 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!
Yield 3 people
Heart of Palm1 can
Chopped Seaweed2 tbsp
Soy Sauce1 tsp