Heart of Palm Ceviche Cups Recipe

Name: Heart of Palm Ceviche Cups Recipe
Prep time: 15 min
Total time: 15 min
Yield: 24 serving
Ingredients: 6 flour tortillas; 1 tbsp olive oil; 1 Mango; 1 avocado; 1 red onion; 1 medium tomato; 1/2 red bell pepper; 7 oz heart of palm; 7 oz artichoke hearts; 1 green onion; 2 tbsp cilantro; 1 lime; salt and pepper to taste

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Prep Time
15 mins
Total Time
15 mins
Servings
24
Course
Others

Heart of Palm Ceviche Cups Recipe

Silas Stewart

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The Hearts of Palm takes the place of raw fish in this ceviche and is just as delicious! Serve these delightful cups as appetizers at your next get-together.

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Ingredients

Servings

Cups

6 flour tortillas 9-inch size
1 tbsp olive oil

Ceviche

1 Mango chopped
1 avocado cubed
1 red onion chopped
1 medium tomato chopped
1/2 red bell pepper
7 oz heart of palm chopped
7 oz artichoke hearts
1 green onion minced
2 tbsp cilantro chopped
1 lime juiced
salt and pepper to taste

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Instructions

Preheat oven to 400°F and set aside two 12-cup muffin pans.
Place tortillas on a work surface. Using a circuar cookie cutter, cut 4 circles out of each tortilla.
Bright each circle lightly with olive oil and place into a muffin pan cup.
Bake for 6-8 minutes until the edges brown. Meanwhile, make the ingredients for the filling.
Peel and roughly chop the mango, avocado, red onion, tomato, red pepper, heart of palm, green onion and cilantro.
In a medium bowl, add the chopped ingredients along with the artichoke hearts, salt, pepper and lime juice. Toss a few times to mix.
When the cups are done, remove to a plate. Fill each cup with the ceviche mixture. Serve and enjoy!