LemonVinaigrette

Ceviche…something I thought I would miss when I went vegan. Then this recipe was born, the final result was so good, I went around to my family shoving chips topped with this ceviche into their mouths, analyzing every facial expression…then again I tend to do this with almost everything I make. This has all of the traditional flavors of ceviche.  Served over crispy chips and topped with cool creamy avocado salsa, these are not your everyday nachos….this is gourmet, $22.00 a plate kind of deal.  I have another version of this recipe where I add in minced raw cauliflower florets, but I call that Ceviche de Coliflor, and in my mind it is a completely different recipe. I will tell you about it one day…in the meantime you should totally make these.

Ingredients

• 2 cans quartered artichoke hearts drained
• 2 cans whole hearts of palm drained
• 1/2 of a red onion
• 2 habanero peppers
• 1/2 cup chopped cilantro
• 6-7 limes
• salt/pepper to taste
• tortilla chips

For Creamy Avocado Salsa; in a blender add 2 avocados, juice from 2 limes, 2 tbsp chopped onion, 1 large garlic clove, 1 serrano pepper, 1 tbsp chopped cilantro, 1/2 cup water, 1 tsp salt, pinch of pepper and blend until smooth.

Preparation

Finely chop the artichokes and hearts of palm, add them to a large bowl; mince the onion add to bowl; use gloves to work with habanero peppers, deseed and remove membrane ( this is where most of the heat is) mince and add to bowl; add lime juice, salt, pepper and chopped cilantro; Mix very well refrigerate and allow to marinate minimum 2 hours.

Whether you decide to bake, fry or buy your tortilla chips is up to you.  I decided to fry mine today, but these also turn out great with the baked option.

Serve topped with the avocado salsa and enjoy!

– Mia