This recipe brings you all of the traditional flavor of ceviche without the fish. Instead, we will be using hearts of palm, which turns out to be a great substitute. It has a flaky texture, slight firmness, and easily absorbs all of the flavors… Hearts of palm are harvested from the inner cylindrical core of the tip of a certain type of palm tree. They have a delicate taste and texture, like a combination of white asparagus and artichokes—very mild, and perfect to keep this recipe healthy, plant-based, vegan, and gluten free.
Try eating it like you would regular ceviche, by scooping it up with tortilla chips; on tostadas or tacos; with breakfast eggs; or even as a salad. With simple fresh ingredients, this ceviche is super good for you, and is sure to transport you to vacation mode, making you feel like you are on a tropical beach, with every bright refreshing bite!
Ingredients:
- 2 14 oz. cans hearts of palm
- 1 cup chopped tomatoes
- ½ cup chopped red onion
- Juice from 2- 3 limes
- 1 tablespoon olive oil
- ½ cup finely chopped cilantro
- 1-2 chopped Persian cucumbers
- Salt to taste—approx. 1 teaspoon
- ½-1 jalapeno, finely chopped—optional
- 1-2 small cloves of garlic—optional
- ¼ cup of chopped green olives- optional
- A dash of cumin, coriander, chili powder, cayenne pepper, or hot sauce—optional
- 1 cubed avocado for serving—optional
Ceviche Time:
So simple, so easy… Remove the hearts of palm from the cans or jars. Place them in a strainer, and give them a quick rinse. Cut them lengthwise in half, and then gently slice them into little half-moon shapes.
Take the tomatoes, red onion, cucumber, cilantro, olive oil, lime juice (start with the juice of 2 limes—you can add more after it marinates for a while), salt, and any of the optional ingredients and place them into a medium sized bowl. Give the ingredients a good mix.
Add the hearts of palm, mix it again, and place it in the fridge for at least 30 minutes. After it has had some time for the flavors to come together, give it a taste. Then adjust the lime, jalapeno, seasoning, and saltiness. Once it is to your liking it’s ready to serve. Store the leftovers in an airtight container in the fridge for up to 3 days. It is best consumed when it is freshest.
Whether you are looking for a vibrant appetizer, a light lunch, or a plant-based dish that feels unique, this hearts of palm ceviche delivers on every level. I love having recipes like this in my back pocket- easy to make, beautiful to serve, and always a crowd pleaser. The combination of crisp vegetables, bright citrus, and tender hearts of palm creates a dish that is refreshing and satisfying. It’s the kind of recipe that reminds us that healthy, nourishing food can be exciting too. Wishing you good health, and good luck on all of your cooking adventures.
