Summer Ceviche!

Again, I have been horrible about posting lately but sometimes life has a way of getting in the way of the good stuff. At least it's almost always temporary and you get to go back to the fun stuff like cooking and, more importantly, EATING!
Soooo, without further ado, I have a couple of recipes for you. First up, I made a really flavorful and simple vegan ceviche for some friends' going away picnic yesterday afternoon. This is, in my opinion, the quintessential summer picnic food item. As usual, I thought I made way too much, but to my delight, it was nearly all gone when we packed up! Yes, I ate a healthy portion of it myself but I couldn't help it. It's that good! My advice is to make it the evening before so that everything soaks up the the flavor, but if you don't have time for all that, it's pretty darned good the same day too.


Four medium sized ripe tomatoes, diced
Two fresh jalapenos, seeded and diced
1/2 large red onion, diced
1/2 bunch fresh cilantro, chopped
1 can hearts of palm, sliced and then poke the centers out so it kind of looks a little squid-y
Juice from two limes
1 medium to large avocado, diced
Salt and pepper to taste
Tajin (optional)
(Ignore the garlic. Didn't use it.)

Everything but the avocado

Prep all your veggies except the avocado. Mix together GENTLY with a wooden spoon as to not destroy the hearts of palm rings. Mix in the fresh squeezed lime juice and salt and pepper. Refrigerate over night or at least for a couple of hours. Before serving, GENTLY fold in the avocado and add a dash of Tajin if you've got it. Serve with tortilla chips or crusty bread or just straight up with a spoon! We ate it with Casa Sanchez organic corn tortilla chips and Victoria beer while enjoying yet another beautiful day in sunny San Francisco's Dolores Park. I strongly advise making some immediately and having a picnic yourself!  


  1. I LOVE YOUR CEVICHE. I think I had it 1 or 2 summers ago, and OH MY. The hearts of palm REALLY made this spectacular!

    1. Yes you did! As I was making this the other day, I kept asking myself why I don't make it more often? It's so good, so easy, so healthy. I'm thinking if we get a nice summer this year which, so far, so good, this recipe will be in heavy rotation. Perfect park food! :)


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