INGREDIENTS

• 1c Red Onion, diced

• 1 Can Artichoke (in water, not oil)

• 1 Can Hearts of Palm (in water, not oil)

• 1/4c Lime Juice

• 1tb Jalepeno

• 4tb Tomato Paste

• 2tb Wakame (get it here)

• 1tb Kelp Flakes (optional but awesome, get it here)

• 1/2c Tomato, diced

• 1 Avocado, diced

• Cilantro, minced

• Ketchup (optional)

• Hot Sauce (optional)

• 1t Acai Powder (optional)

• Salt to taste

PREPARATION

1. Artichoke: This acts as the "shrimp" so you'll want to separate the leaves at the thick base and leave them intact. Then roughly chop the base in shrimp sized pieces.

2. Hearts of Palm: This acts as the "fish" so you'll want to roughly chop the pieces until they resemble a flaky filet.

3. Acai: If supercharging this ceviche, be sure to mix the powder first with the tomato paste and lime juice.

4. Mix everything together well. Tastes best after marinating, around an hour. 

NOTES

Texture is important here so for best mouthfeel be sure to cut ingredients exactly as noted!

The seaweed is what gives this ceviche its fishy flavor (plus lots of minerals) be sure to include...don't worry, you can use the rest for our seafood gumbo!

Make it a meal by adding chopped chickpeas over greens or a tortilla.