Vegan Hearts Of Palm Ceviche - cooking recipe

Ingredients

3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved
3 plum tomatoes - peeled, seeded, and chopped
1/2 onion, finely chopped
3 serrano peppers, seeded and minced, or to taste
1/2 cup chopped cilantro leaves
2 tablespoons white vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
salt and ground black pepper to taste
1/2 cup pitted green olives
1 avocado - peeled, pitted, and sliced

Preparation

Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.