ASIAN-INSPIRED VEGAN CEVICHE
Asian-Inspired Vegan Ceviche, made with heart of palm, shiitake mushrooms, edamame, red peppers, red onion, cilantro, chives, hemp hearts, and a lime Asian-inspired marinade.
Ingredients
- 1 can heart of palm, drained and chopped
- 2.5 oz shiitake mushrooms, diced small
- 1 cup edamame
- 2 red bell peppers, dices
- 1/4 red onion, cut very small
- 1/2 cup fresh cilantro, chopped
- 2 green onion, sliced into thin pieces
- 1 inch of ginger, grated
- 2 clove of garlic, grated or chopped into tiny pieces
- 2 lime, juiced
- 2 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 2 tbsp olive oil
- 1 tsp nori flakes
- 1/4 tsp Chinese five spice
- 2 tsp hemp hearts
- 1/2 tsp sugar
- 1 tsp sriracha
- Plantain chips, tortilla chips, or rice crackers to serve
Instructions
PREPARE THE "SEAFOOD"
- Dice shiitake mushrooms
- In a non-stick skillet, combine 1 tablespoon of olive oil and shiitake mushrooms
- Cook over medium heat for 5 minutes, stirring often
- Drain and chop heart of palm
- Add heart of palm to pan can cook for another 5 minutes
- Add frozen edamame to pan and cook for another 2 minutes (less if edamame is already thawed)
- Remove from heat and set aside to cool
PREPARE THE VEG AND COMBINE
- Chop red onions, green onions, and red peppers into small pieces. Combine in a bowl
- Chop cilantro
- Shave ginger on top
- Shave garlic on top (or chop into tiny pieces)
- Add "seafood" mix to the bowl
- Add lime juice
- Add the rest of the oil and seasoning
- Mix everything together until evenly combined
- Serve and enjoy!
