The Sexy Vegan’s Happy Hour at Home: Small Plates, Big Flavors & Potent Cocktails
Brian L. Patton
2013
New World Library
14 Pamaron Way, Novato, CA 94949
Retail: $15.95
This recipe knocked out everyone who tasted it and even some people who just saw the results. The best thing I can say is, "Try it! Try it! Try it!"
One 14-ounce can hearts of palm, rinsed and cut into bite-size pieces
1 jalapeno pepper
4 ounces cherry tomatoes, halved
1/2 garlic clove, grated
1/4 cup fresh lime juice
1/4 cup fresh orange juice*
2 tablespoons extra-virgin olive oil
1 tablespoon roughly chopped fresh cilantro
1 scallion, thinly sliced
1/4 teaspoon salt
1/2 avocado
Pepper
Tortilla chips
Slice the jalapeno pepper into 8 thin slices. Place the hearts of palm, jalapeno pepper, cherry tomatoes, garlic, lime juice, orange juice, oil, cilantro, scallion and 1/4 teaspoon salt in a large zip-top bag. Slosh the ingredients around until they are combined. Squeeze the bag to suck out as much of the air is possible, and zip it closed. Put the bag in the fridge to let the ceviche marinate for at least 1 hour.
Just before service, transfer the ceviche to a large bowl. Dice the avocado, add it to the bowl, and gently toss it the ceviche. Season with salt and pepper to taste. Serve with tortilla chips.
*I had blood oranges on hand so that's what I used. The hearts of palm picked up a seafood pink color from the blood orange juice so I will likely keep this change when ever possible.
Brian L. Patton
2013
New World Library
14 Pamaron Way, Novato, CA 94949
Retail: $15.95
This recipe knocked out everyone who tasted it and even some people who just saw the results. The best thing I can say is, "Try it! Try it! Try it!"
One 14-ounce can hearts of palm, rinsed and cut into bite-size pieces
1 jalapeno pepper
4 ounces cherry tomatoes, halved
1/2 garlic clove, grated
1/4 cup fresh lime juice
1/4 cup fresh orange juice*
2 tablespoons extra-virgin olive oil
1 tablespoon roughly chopped fresh cilantro
1 scallion, thinly sliced
1/4 teaspoon salt
1/2 avocado
Pepper
Tortilla chips
Slice the jalapeno pepper into 8 thin slices. Place the hearts of palm, jalapeno pepper, cherry tomatoes, garlic, lime juice, orange juice, oil, cilantro, scallion and 1/4 teaspoon salt in a large zip-top bag. Slosh the ingredients around until they are combined. Squeeze the bag to suck out as much of the air is possible, and zip it closed. Put the bag in the fridge to let the ceviche marinate for at least 1 hour.
Just before service, transfer the ceviche to a large bowl. Dice the avocado, add it to the bowl, and gently toss it the ceviche. Season with salt and pepper to taste. Serve with tortilla chips.
*I had blood oranges on hand so that's what I used. The hearts of palm picked up a seafood pink color from the blood orange juice so I will likely keep this change when ever possible.