Tostadas with Hearts of Palm Ceviche is just one of the amazing recipes from Vegan Mexico by Jason Wyrick. I absolutely love Mexican food and was very excited to check out this cookbook. And after flipping through the pages, I was to make ALL the recipes! But today we’ll start with Tostadas with Hearts of Palm Ceviche.
(P.S. Check out the giveaway at the end of this post to win a copy of Vegan Mexico for yourself!)
I’m no stranger to hearts of palm, so this recipe immediately caught my eye. A couple of my favorite recipes are Mango Habanero Hearts of Palm Ceviche and Summer Hearts of Palm Salad, and I wondered how this version would compare.
Let’s just say I was not disappointed. In fact, Jason’s version is going to be a staple in my kitchen.
But before we get to the recipe for Tostadas with Hearts of Palm Ceviche, I want to tell you a little about Vegan Mexico.
While I love Mexican food and eat it a lot in restaurants, I really didn’t know much about the ingredients and techniques. And I didn’t know anything about the different regions of Mexico and their cuisines. But this cookbook has changed that. Just look at how it’s separated into chapters:
- Vegan Mexico
- Gear, Ingredients, and Techniques
- Corn, Beans, Rice, and Chiles
- Salsas and More
- Street Food
- Tortas and Other Sandwiches
- Main Dishes
- Grilled Fare
- Small Bites and Snacks
Phew! That is a lot more than just tacos, my friends.
And after you taste these Tostadas with Hearts of Palm Ceviche, you are going to want to grab a copy of Vegan Mexico for yourself!
Tostadas with Hearts of Palm Ceviche (Tostadas de Ceviche)
- 8 hearts of palm pieces, (3-inch) fresh or jarred, but not canned
- 3 Roma tomatoes, seeded and coarsely chopped into 1/4-inch pieces
- 2 serrano chiles, seeded and minced
- 1/2 small red onion, minced
- 2 ripe Hass avocados, pitted, peeled, and chopped
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon coarse sea salt
- 1/2 cup fresh lime juice
- 3 tablespoons olive oil
- 1 package savory baked tofu, (8-ounce)cut into 1/4-inch dice, optional
- 8 corn tortillas, (5-inch)
- corn oil, for frying
- chipotle chile flakes, (optional, for garnishing)
- Smash the hearts of palm a few times using a molcajete (mortar and pestle) or in a mixing bowl with a potato masher. In a medium bowl, combine the hearts of palm, tomatoes, serranos, onion, avocados, cilantro, Mexican oregano, salt, lime juice, olive oil, and tofu (if using). Let this sit for at least an hour. If it is going to sit for more than 2 hours, cover it with plastic wrap and keep it refrigerated. It will last about 1 day refrigerated.
- Add about 1/2 inch of corn oil to a medium pan and heat it to 375°F, until it’s hot but not smoking. Fry a tortilla on both sides for about 1 minute, until crispy, then it set aside on a paper towel to cool and drain.
- Top each fried tortilla with about 1/4 to 1/3 cup of the hearts of palm mixture. Garnish with the crushed chipotle chile flakes if you want it spicier.
- Make It Without Oil: Omit the olive oil from the ceviche. Bake the tortillas in the oven at 250°F for 10 minutes, until crunchy.
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