Vegan Ceviche with Hash Brown Triangles
Whip up this fresh, healthy and totally fish-free ceviche with hearts of palm, salt, red onion, chillies, lime, coriander and ground nori seaweed.
Ingredients
3 Aviko Hash Brown Triangles
150g Hearts of palm
1 sheet Nori dried seaweed
1/2 Red onion
Handful Coriander leaf
1 Red Chilli
1 Yellow Pepper
Juice of 1 Lime
10ml Olive oil
1 Tsp salt
Method
- Roughly slice hearts of palm into 1cm thick coins
- Use a blender to grind seaweed into fine powder
- Add salt, seaweed then lime juice and olive oil to hearts of palm
- Finely slice red chilli and red onion, deseed and roughly chop yellow pepper, chop up coriander leaf and add all to hearts of palm then mix and leave to marinade
- Cook Aviko Hash Brown Triangles as per packet
- Serve ceviche mix alongside Hash Browns then garnish with sliced red chilli and lime wedges
