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Palmito Ceviche Tostada
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Yara Herrera

Yara Herrera

Palmito Ceviche Tostada

50m

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

    Step 0

  • Dice 1 can of hearts of palm

    Step 1

  • Peel and dice ½ cucumber

    Step 2

  • Dice ​​½ avocado

    Step 3

  • Trim, peel and dice ​​½ red onion

    Step 4

  • Deseed and mince ½ jalapeño

    Step 5

  • Small dice ½ tomato

    Step 6

  • Cut 1 lemon in quarters

    Step 7

  • Place 3 corn tortillas on baking tray

    Step 8

  • Bake at 177 °C for 15m until crunchy

    Step 9

  • In a bowl with all of the chopped ingredients add 2 tbsp of chopped nori seaweed

    Step 10

  • Add 1 tsp of soy sauce

    Step 11

  • Season with salt to taste. Mix well to incorporate ingredients

    Step 12

  • Squeeze juice from ¼ lemon

    Step 13

  • Top corn tortillas with ceviche mix. Garnish with coriander leaves

    Step 14

  • They're ready! Enjoy!

    Step 15

Yield 3 people

  • Heart of Palm

    Heart of Palm

     1 can
  • Corn Tortilla

    Corn Tortilla

     3
  • Jalapeño Pepper

    Jalapeño Pepper

     ½
  • Red Onion

    Red Onion

     ½
  • Avocado

    Avocado

     ½
  • Cucumber

    Cucumber

     ½
  • Tomato

    Tomato

     1
  • Seaweed

    Chopped Seaweed

    2 tbsp
  • Soy Sauce

    Soy Sauce

    1 tsp
  • Lemon

    Lemon

     1
  • Coriander

    Coriander

    6 sprigs
  • Salt

    Salt

     to taste

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