Heart of Palm Ceviche Cups Recipe
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Prep Time
15 mins
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Total Time
15 mins
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Servings
24
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Course
Others
Heart of Palm Ceviche Cups Recipe
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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
Cups
- 6 flour tortillas 9-inch size
- 1 tbsp olive oil
Ceviche
- 1 Mango chopped
- 1 avocado cubed
- 1 red onion chopped
- 1 tomato chopped, medium
- 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 to taste
- black pepper to taste
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!
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