Palm Ceviche

1 14-oz jar or can of hearts of palm, drained and rinsed
1 large ripe red tomato, seeded and finely diced
1 red onion, diced finely
2 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp olive oil
2 tbsp finely chopped cilantro
1 tsp dried oregano
1/2 tsp salt
1 large ripe avocado, finely diced

Slice each palm heart down the enter vertically, then cut into 1/2″ pieces. Place the palm hearts in a mixing bowl and add all remaining ingredients, except the avocado. Chill for 30 minutes in the fridge to allow flavors to marry, then stir in the avocado and serve. Great served on plantain chips.

Credit: Viva Vegan by Terry Hope Romero

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