Vegan Ceviche Lettuce Cups - vegetarian recipes

Vegan Ceviche Lettuce Cups

August 1 2016 Meatless Monday 

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These lettuce cups are packed with the cool flavors of traditional ceviche – lime, cilantro, garlic and hot peppers – but feature hearts of palm and tofu rather than raw fish. This recipe is part of Meatless Mondays No-Cook Summer Recipe video series. Serves 3-4, makes about 12 lettuce cups - 1 (14 oz.) can hearts of palm, sliced into 1/­­2 - 1/­­4 inch rounds - 1/­­2 block extra firm tofu, cubed (about 7 oz.) - 3 plum tomatoes, seeded and diced - 1/­­2 small onion, minced - 1 bunch cilantro, chopped - 1 serrano pepper, minced - 1 clove garlic, minced - About half a package of dried seaweed snacks - Juice of 2 limes, or more to taste - Coarse salt, to taste - 1 avocado, sliced - 1 head Bibb lettuce Mix hearts of palm, tofu, tomatoes, onion, cilantro, serrano pepper and garlic in a medium bowl. Add finely crumbled seaweed snacks over top. Add the juice of two limes, or more depending on taste. Gently mix and season with salt to taste. Allow the ceviche mixture to marinate in the refrigerator for 1 hour. Meanwhile, slice avocado and arrange lettuce leaves on a serving dish. Remove the ceviche mixture from the refrigerator. Scoop a large spoonful of the mixture onto each lettuce leaf and top with additional cilantro before serving. The post Vegan Ceviche Lettuce Cups appeared first on Meatless Monday.

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