Vegan Ceviche with Sweet Potato Wedges

Ingredients

410g Can of Hearts of palm 

1 sheet Nori dried seaweed

1/2 Red onion

Handful Coriander leaf

1 Red Chilli

1 Yellow Pepper 

Juice of 1 Lime 

10ml Olive oil

1 Tsp salt

To serve

150g Aviko Sweet Potato Wedges

Lime wedges

Sliced red chilli

Method

Drain can of hearts of palm roughly slice into 1cm thick coins

Use a blender to grind seaweed into fine powder

Add salt, seaweed then lime juice and olive oil to hearts of palm

Finely slice red chilli and red onion, deseed and roughly chop yellow pepper, chop up coriander leaf and add all to hearts of palm then mix and leave to marinade 

Cook Aviko Sweet Potato Wedges as per packet instructions

Serve ceviche mix with Sweet Potato Wedges then garnish with sliced red chilli and lime wedges