Zesty and bright, this recipe pairs fresh veggies with the heat of Spanish Smoked 'Chorizo' and creamy avocado – all scooped up with tortilla chips.
- 1 pack Abbot’s Butcher Spanish Smoked 'Chorizo'
- 1 tbsp avocado oil
- 1 avocado diced
- red onion diced
- 1/2 jalapeno diced
- 1/2 cup cliantro chopped
- sea salt to taste
- 1 lime squeezed
- 1/2 can heart of palms sliced
- white corn tortilla chips
Cook the 'Chorizo' according to its package instructions and set aside.
In a large bowl, toss together the avocado, red onion, heart of palms and jalapeño.
Mix in the lime juice and sprinkle the tossed ceviche with sea salt to taste. Add in the 'Chorizo' and cilantro. Stir altogether and serve with chips on the side. Enjoy!
This recipe is sponsored by Abbot’s Butcher.
Find Abbot’s Butcher Spanish Smoked ‘Chorizo’ here.