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These Vegan Baja Ceviche Tostadas are fresh, light, and crunchy. Hearts of palm, cucumber, onion, tomato, cilantro, jalapeño, and carrots are marinated in lime juice and a splash of olive oil. They are served Baja California style on corn tostadas slathered with mayo and topped with avocado and hot sauce.

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Baja Ceviche Tostadas

Prep Time: 20 minutes
Rest time: 30 minutes

Servings: 6 servings

Ingredients
2 cans (14 oz.) Hearts of palm, drained, rinsed, finely chopped
3 Plum tomatoes, cut in half, pulp removed, cut into small dice
1/2 White onion, finely chopped
1 Jalapeño, finely chopped
1/2 cup Finely chopped carrots
¾ cup Finely chopped cucumber
¼ cup. Cilantro, chopped
¼ cup Pickled jalapeño brine
2 tbsp. Lime juice, fresh
2 tbsp. Primal Kitchen Extra Virgin Olive Oil

Garnish:
12 Tostadas
Primal Kitchen Jalapeño and Lime Mayonnaise
Hot sauce
2 Avocadoes

Instructions
In a large bowl combine the hearts of palm, tomato, white onion, jalapeño, carrots, cucumber, cilantro, pickled jalapeño brine, lime juice, and extra virgin olive oil. Season with salt and pepper to taste, and mix to combine.
Place in the fridge for at least 30 min.
Spread your tostadas with mayo, top with ceviche, avocado slices, and hot sauce. Serve immediately.

Notes
Hearts of palm are found jarred or canned in the canned section of the grocery store. They are basically the core of the species of palm trees.
Pickled jalapeño brine, is the brine or juice from the cans of jalapeños en escabeche. If this isn’t available to you, you can use lime juice.


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Dora’s Table is the place to find easy, mostly healthy, and delicious vegan Mexican recipes. Here we will share the benefits of living a vegan lifestyle with the hope to inspire others to do the same, all the while preserving the beauty and richness of the different regional cuisines of Mexico and what they represent.