Once I decided I would select Albariño as my first wine for recipe pairings, I knew I had to create a ceviche. There was just one problem.
I’m just too Midwestern. Coastal home cooks can just pop off to their local fish market and select the freshest seafood for their ceviche. Here in Metro Detroit, seafood comes from the supermarket and all of it is previously frozen. I never know how fresh my seafood is, so to create a recipe centered around raw seafood is questionable at best.
And then I read that hearts of palm make a great vegan seafood substitute, similar to how jackfruit can be a vegan pulled pork alternative. I was intrigued and knew I had my solution to the ceviche dilemma.
Would I mistake the hearts of palm for scallops or fish in this recipe? Honestly, I don’t think so (although I was expecting the hearts of palm flavor, so it was hardly a blind test), but I will say this vegan ceviche is delicious and that’s what matters. Serving it on an avocado half elevates it to an elegant appetizer.
If you have never had hearts of palm, you’ll look for it in the canned vegetable aisle. It is tender with a mild flavor and tastes a little like artichoke hearts.
Hope you enjoy!
Vegan Ceviche Stuffed AvocadosWine Pairing: Albariño.
- 1 can hearts of palm (14 oz), drained and chopped
- 1 tomato, chopped
- ½ bell pepper, chopped
- ½ cucumber, chopped
- ⅓ red onion, chopped
- 1 tablespoon jalapeno, seeded and minced (optional)
- 2 tablespoons cilantro, chopped
- Juice of 2 limes
- 2 Hass avocados (or 4 small avocados, if serving as an appetizer)
- Freshly ground pepper
- Tortilla chips for serving
- Combine the first nine ingredients in a bowl.
- Halve the avocados and scoop out of the peel. Tutorial here.
- Place avocado halves on plates and top with the ceviche mix and freshly ground black pepper.
- Serve with tortilla chips on the side.