Whole Food, Plant-Based Recipe Plant-Based Ceviche

Ingredients

• 1 can of chickpeas, drained and rinsed
  

• 1 can of hearts of palm, chopped
  
• 1 avocado, diced
  
• ½ red onion, finely chopped
  
• 3 medium roma tomatoes, diced
  
• 2 mini Persian cucumbers, diced
  
• 1 medium carrot, finely diced
  
• 1 medium red bell pepper, chopped
  
• ½ cup cilantro, chopped (or more to taste)
  
• Juice of 3-4 limes
  
• ½ tsp ground black pepper
  
• ½ tsp cayenne pepper
  
• 1 tsp salt to taste
  
• Water and white vinegar to taste
  
• Baked corn tortilla chips for serving

Instructions

For the tortilla chips

1. Stack up 6 tortillas, one on top of the other, to cut them all together.
2. Cut tortilla chips into triangles. The triangles should be big enough to scoop out the ceviche with the chip.
3. Separate the chips before baking so they don't stick to each other.
4. If using an air fryer, place them in the basket to bake for about 15-20 minutes at 450°F. Take out the basket halfway through and give the chips a little shake so they don't stick to each other as oil is not being used.
5. If using an oven, place chips on a tray lined with parchment paper or a silicone mat. Make sure they are separated from each other, and bake for 15-20 minutes at 450°F. Take out the tray halfway through baking, and turn over chips with a spatula to bake them evenly.
6. Let them cool while preparing the ceviche.

For the ceviche

1. In a small bowl, mix the onion and carrots with lemon juice. Let them marinate for about 15 minutes or until softened. Make sure the juice covers veggies very well.
2. In a medium bowl, mix the rest of the ingredients with the marinated vegetables. Stir well and let marinate for 20 minutes.
3. Serve with extra avocado slices and toasted corn tortillas.