This is a sponsored post by Guerrero. All opinions are my own. Thank you for supporting the brands that make this website possible.
It’s late November. Can you believe it’s 100°F in Southern California? We want to get into the holiday spirit but the weather just won’t budge. Just when we get a chill in the air as the sun goes down, we get excited and start bringing out the comfy sweaters and making hot Mexican chocolate. The next day, we are back to blasting the air conditioner to the coolest setting and wearing shorts.
Well, since we can’t beat mother nature, we must join her. I’ve been craving something fresh and full of vegetables lately. With so much indulging holiday comfort food on Thanksgiving and so much more in the horizon for December, it’s a good way to reset.
I decided to keep my craving meatless and just wanted something light and full of flavor. So I decided to make a hearts of palm ceviche and scoop it up with Guerrero Baked Tostadas. Yes, baked!
I was so excited to find the Guerrero brand baked tostadas because I used to make my own with their tortillas to accompany my scrambled eggs and pinto beans every morning. This will be a huge timesaver for me.
Available in all major grocery stores, these crisp, better-for-you tostada has endless pairing possibilities. For this recipe, the hearts of palm give it the texture of lobster and squid from a seafood ceviche. The vegetable medley and acid in lime juice give it freshness and flavor. Perfect for friends following a vegan and vegetarian diet. Everyone will love it.
- 1 ½ cups hearts of palm, sliced in rounds
- 1/3 cup red onion, sliced
- 1/3 cup fresh cilantro, chopped
- 2 Roma tomatoes, sees removed and chopped
- 1 large jalapeño, seeds and veins removed, chopped
- 1 large avocado, cubed
- ½ cup lime juice
- salt and pepper to taste
- 6 Guerrero Baked Tostadas
- Combine all ingredients in a medium bowl. Stir and refrigerate for 10 minutes. Scoop 3-4 tablespoons on each tostada. Serve and enjoy.