I went with my husband’s family to watch the super bowl in Coronado San Diego. Oh yeah super bowl, pizza, hot dogs, beers, wine, tequila and chips that’s all we can imagine. Well, there we were at Gina’s house who is my mother in low’s cousin and where we ate so good and had fun time.
She prepared this delicious hearts of palm ceviche served on baked corn tostadas, I was so glad to enjoy a lightly white wine with this wonderful ceviche that was an amazing smart choice, raw food, healthy and extra yummy. She shared her recipe with me and I can’t wait to make it soon.
Here I post her recipe that I recommend so much to all we like yummy healthy cocina but fresh ceviche as the bestie. Let me tell you something, everyone that tried this ceviche was stoned with the different flavors and textures that made them want to keep on eating a lot. That’s how good it is.
Ingredients
Main
- 2 can hearts of palm drained, rinsed and sliced
- 2 small ripe hass avocados, pit removed and cut into dices
- 2 chopped tomatoes or cherry tomatoes
- ½ onion or red onion nicely chopped
- 1 cup chopped cilantro
- 2 chopped jalapeños
- ½ cup green olives or ¼ cup capers
Dressing
- 1 cup olive oil
- ½ cup lemon juice
- Salt and pepper
Instructions
Mix well all the ceviche’s ingredients and set aside. Whisk the dressing ingredients.
Dress the ceviche very well, taste it and seasoning more if it’s necessary. Bring it to the refrigerator for 1 one to incorporate better all the flavors. Serve it cold.
I enjoyed so much this ceviche with baked corn tostadas. Deli deli.