Tiny Vegan Ceviche Cups
Tiny tortilla cups filled with a refreshing, vegan, hearts of palm ceviche and topped with avocado crema. Darling and delicious! You can make your own tortilla cups or use a store-bought brand, such as Tostito’s scoops (which are vegan and gluten free).
This recipe will make about 2 cups of ceviche, which you could serve as a lunch or brunch dish in small bowls. I like to keep a container of it in the refrigerator to snack on or have for lunch during the week.
Ingredients
Ceviche
- 1 14.4 oz can or jar of Hearts of Palm, drained and blanched (see directions below)
- 1-4 serrano peppers (depending on how much heat you want…I usually use 2), sliced into paper thin rounds
- 4 Tablespoons lime juice (about 1 medium lime)
- 8 Tablespoons fresh-squeezed orange juice (about 1 large orange)
- 3 teaspoons Ume Plum vinegar, divided
- 2 Tablespoons finely chopped red bell pepper
- 4 Tablespoons finely chopped red onion
- 2 Tablespoons finely chopped cilantro leaves
- 1 teaspoon ketchup
- 1/2 teaspoon coconut aminos
- 3 teaspoons peanut oil, divided
Avocado Crema
- 1 large ripe avocado
- 1-2 limes, juiced
- pinch sea salt
Tortilla Cups
- 4-5 large flour tortillas
- Sunflower or canola oil
Instructions
- Blanch the Hearts of Palm (This step is optional, but it softens them, making their texture less crunchy and closer to that of a firm white fish). In a small saucepan, combine 2 teaspoons Ume Plum vinegar and 2 teaspoons peanut oil with enough water to cover the Hearts of Palm. Bring just to a very low simmer and simmer for 15-20 minutes.
- Drain the Hearts of Palm and chop them into bite-sized pieces. Combine in a glass or ceramic bowl with the remaining ceviche ingredients, including the remaining 1 teaspoon Ume Plum vinegar and 1 teaspoon peanut oil.
- Cut the avocado in half and remove the pit. Scoop the flesh into a blender or mortar and pestle along with the lime juice and a pinch of sea salt. Use just enough lime juice to allow it to puree (start with one tablespoon and add more if needed).
- Preheat oven to 350 degrees.
- Heat a large tortilla in a pan until just warm. Brush or rub about a teaspoon of light oil on each side.
- Cut circles using a cookie cutter that is an inch larger in diameter than your muffin tins. I use tiny muffin tins which are 2 inches in diameter and a scalloped cookie cutter that is 3 inches in diameter.
- Gently press each round into a muffin tin (you should have edges that stick up beyond the top edge of the tin).
- Bake for about 5 minutes, or until the edges are just beginning to turn a light brown.
- To Assemble:
Using a small spoon or a piping bag, place a tiny bit of avocado crema in the bottom of each tortilla cup.
Spoon ceviche into each cup.
Top with a tiny dollop of avocado crema.
Notes
You can make the ceviche and tortilla cups one to two days in advance, although I think the ceviche tastes best the day it is made. Store the ceviche in the refrigerator in a tightly covered glass or ceramic container. Store the tortilla cups in an airtight container at room temperature.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 64Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 118mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g
Nutrition information is believed to be accurate but is not guaranteed.
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