1. In a large bowl, mix together the following ingredients:
- 4 1/3 cups artichoke hearts, drained and quartered
- 4 1/3 cups hearts of palm, drained and cut into 1/2-inch rounds
- 4 1/3 cups cooked chickpeas, drained and lightly smashed
- 2 1/2 cups white onions, diced
- 5 cups cucumbers, peeled, deseeded, and diced
- 5 cups avocados, ripe but firm, diced
- 1/3 cup cilantro, leaves and stems, chopped
- 1/3 cup dulse or nori seaweed, roasted and chopped
2. In another bowl, mix together the following:
- 7 1/2 cups tomato sauce
- 1 1/2 cups ketchup
- 1 1/2 cups orange juice
- 1 1/2 cups lime juice
- 1/3 cup coconut aminos or vegan Worcestershire sauce
- 1/3 cup soy sauce
- 3 to 4 tablespoons Mexican-style hot sauce (e.g., Cholula, Valentina, Tapatio)
- 40 serrano or jalapeño peppers, bias-cut
- 40 cilantro leaves
3. Pour the sauce over the vegetables in the large bowl and gently fold until well mixed. Refrigerate for at least 1 hour to allow the flavors to meld.
4. Divide the mixture into 20 serving dishes. Garnish each serving with two bias-cut slices of serrano or jalapeño peppers and two cilantro leaves. Serve with saltine crackers or tortilla chips.