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Hearts of Palm Ceviche Recipe

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4.2 from 13 reviews

This fresh and vibrant Hearts of Palm Ceviche is a delightful vegetarian dish that combines creamy avocado, zesty lime juice, crisp vegetables, and tender hearts of palm. Perfect as a light appetizer or snack, it showcases a bright medley of flavors with a hint of spice from habanero or jalapeño pepper, balanced by sweet pineapple and colorful bell peppers, making it a refreshing treat for warm days.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Fruits

  • 14 oz hearts of palm (canned, thick slices and chunks)
  • 1 medium onion (white, yellow, or red, thinly sliced julienne)
  • 1 orange bell pepper (small, thinly sliced lengthwise)
  • 5 cherry tomatoes
  • 1 cup pineapple (fresh chunks)
  • 1 cup artichoke hearts
  • 1 radish (sliced)
  • 1 handful coriander (chopped)
  • 1 avocado (large, cubed, plus extra chunks for garnish)

Legumes

  • 14 oz chickpeas (canned)

Seasonings and Condiments

  • 6 limes (juiced)
  • 1 habanero pepper or jalapeño pepper (thinly sliced)
  • Salt and pepper (to taste)

Additional and Garnishes

  • 1 handful corn (toasted kernels)
  • Baked green plantains or plantain strips (or cassava chips, tortilla chips)

Instructions

  1. Slice the onions: Thinly slice the white onion into julienne strips to add a crunchy texture and sharp bite to the ceviche.
  2. Juice and cube avocado: Cube the avocado and juice the limes directly over the avocado to help preserve its color and to blend the flavors.
  3. Slice vegetables and chili: Thinly slice the orange bell pepper and chili pepper. Additionally, slice the hearts of palm into thick slices to retain texture.
  4. Combine ingredients: Place all sliced and prepared vegetables, chickpeas, pineapple chunks, artichoke hearts, and hearts of palm into a glass bowl. Add the chopped coriander and mix well.
  5. Season the ceviche: Sprinkle with salt and pepper to taste. To reduce the lime's acidity, optionally add a couple of ice cubes to the mixture.
  6. Refrigerate: Chill the ceviche in the refrigerator for at least 30 minutes to allow the flavors to meld, although it can be served immediately if preferred.
  7. Prepare garnish (optional): If using sweet potato as a garnish, cut it in half and boil or steam until tender.
  8. Serve and garnish: Top the ceviche with extra freshly chopped cilantro and additional avocado cubes. Serve with toasted corn kernels and alongside baked green plantains or plantain strips (or cassava or tortilla chips) for added crunch.

Notes

  • The ceviche can be served immediately but refrigerating for 30 minutes enhances flavor melding.
  • Adding a couple of ice cubes helps reduce the acidity if limes are too sharp.
  • Adjust the amount of chili to control the spiciness to your preference.
  • For variety, substitute or add other fresh vegetables such as cucumber or celery.
  • Serve chilled as an appetizer or light meal.
  • Plantain strips or cassava chips are great for dipping and add textural contrast.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Latin American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/hearts-of-palm-ceviche-recipe/