Ceviche Tostadas

Yield 10 Servings

INGREDIENTS

• 4 ripe avocados, diced

• 3 tomatoes, diced

• 2 small red onions, diced

• 4 green onions, chopped

• 2 cups hearts of palm, diced

• 1 cup fresh cilantro, chopped

• ¼ cup fresh dill, finely chopped

• Juice of 2-3 limes or lemons (to taste)

• 1 TBSP garlic powder

• Salt, to taste

• Black pepper, to taste

• 10-20 crunchy corn tostadas

GARNISH

• 1 jalapeño, chopped (optional)

• Add hot sauce of preference (optional)

Optional: Add 2 cups of small/medium fully cooked shrimp for a non-vegetarian/vegan dish.

DIRECTIONS

1. In a large bowl, combine tomatoes, red onions, and hearts of palm.

2. Add cilantro, dill, and green onions. Mix gently to combine.

3. Add fresh lime or lemon juice and spices.

4. Toss carefully until well mixed, adjusting seasonings to taste.

5. Add in the avocados LAST. Mix in gently.

6. Spoon the ceviche mixture onto each corn tostada or eat as a dip with tortilla chips. Garnish as desired.

7. Serve immediately and enjoy fresh. Store in the refrigerator for longer shelf life.

New Vegan Ceviche Tostadas.docx.pdf

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