Palm-Watermelon Ceviche

Just in time for Summer picnics is a vegan ceviche that is bursting with flavor. Fresh, sweet watermelon comes together with sour hearts of palm.  Fresh herbs, lime, and a hint of spiciness make this ceviche perfect for sharing with all your foodie friends. This recipe calls for tajin, a seasoning mix made from lime powder, chili, and salt. It is available in most well-stocked supermarkets, and online.

Ingredients

3 cups seedless watermelon, diced
1 can hearts of palm, rinsed thoroughly and broken up into rings
1 small cucumber, peeled and diced
10 leaves fresh basil
1/2 bunch cilantro
1 teaspoon fresh jalapeno, minced
1 scallion. minced
1/4 cup red onion, minced
1-2 tablespoons low sodium tajin (adjust to your preferences)
the juice of 2 limes

Method

  1. Combine the watermelon, hearts of palm, cucumber, scallion, red onion, jalapeno, tajin, and lime juice.
  2. Toss thoroughly to combine. Break up any larger chunks of watermelon. Drain any excess moisture, cover, and let marinade in the refrigerator for 1-2 hours.
  3. To serve, mince the basil and cilantro.  Combine with the ceviche, and plate.

Palm-Watermelon Ceviche

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Ingredients

  • 3 cups seedless watermelon, diced
  • 1 can hearts of palm, rinsed thoroughly and broken up into rings
  • 1 small cucumber, peeled and diced
  • 10 leaves fresh basil
  • 1/2 bunch cilantro
  • 1 teaspoon fresh jalapeno, minced
  • 1 scallion. minced
  • 1/4 cup red onion, minced
  • 1-2 tablespoons low sodium tajin (adjust to your preferences)
  • the juice of 2 limes

Instructions

  1. Combine the watermelon, hearts of palm, cucumber, scallion, red onion, jalapeno, tajin, and lime juice.
  2. Toss thoroughly to combine. Break up any larger chunks of watermelon. Drain any excess moisture, cover, and let marinade in the refrigerator for 1-2 hours.
  3. To serve, mince the basil and cilantro.  Combine with the ceviche, and plate.
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