Lettuce cups with 'ceviche' & sweet potato

Lettuce cups with 'ceviche' & sweet potato

By
From
V is for Vegan
Serves
4-6

Palm hearts have a similar structure and texture to crab sticks. Use these for a ‘ceviche’ salad in Baby Gem leaves. Also good as a canapé before dinner. When I was travelling in Peru, I often had ceviche at roadside stalls, served with a sweet potato. The starchiness perfectly complemented the citrusy ceviche. I’d use it to mop up the juices.

Ingredients

Quantity Ingredient
2 large sweet potatoes, peeled
2 baby gem lettuces, leaves separated
400 g tin hearts of palm, drained and rinsed
1/4 red onion, finely diced
10cm celery stick, finely sliced into little crescents
2 cherry tomatoes, thinly sliced
1 jalapeno or green chilli, deseeded and very finely chopped
1 lime, juiced
1 teaspoon sweet paprika
50ml Vegan mayonnaise
1 ripe avocado, peeled, stoned and diced
sea salt
handful coriander leaves, to serve

Method

  1. Boil the sweet potatoes in salted water in a medium saucepan for about 20 minutes until cooked. Drain and leave to cool, then cut into quarters.
  2. Pick out the baby gem lettuce leaves that form a little bowl rather than the tiny leaves at the end, and arrange on a serving dish or plate.
  3. Slice the hearts of palm in half lengthways, then cut into 5 mm crescents. Put into a bowl and add the onion, celery, tomatoes and chilli. Season with some of the lime juice, the paprika and salt to taste. Add the vegan mayonnaise and mix well. Finally, add the avocado and squeeze over some more lime juice.
  4. Scoop the ceviche into the lettuce leaves and arrange the sweet potatoes on the serving dish or plate. Scatter with the coriander and serve.
Tags:
Vegan
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