Vegan Ceviche with Sweet Potato Wedges
Take an ancient Peruvian dish and give it modern update with 100% plant-based ingredients. Hearts of palm make the perfect switch for fish and this fresh, healthy and delicious combination is sure to get your customers talking.
Ingredients
410g Can of 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
To serve
150g Aviko Sweet Potato Wedges
Lime wedges
Sliced red chilli
Method
Drain can of hearts of palm roughly slice 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 Sweet Potato Wedges as per packet instructions
Serve ceviche mix with Sweet Potato Wedges then garnish with sliced red chilli and lime wedges