Hearts of Palm Ceviche
Fish Free Ceviche!
I had an idea for this ceviche dish, but ended up ordering it at a restaurant near by before I had the chance to make it. The flavors and textures were spot on and hit on all the traditional ceviche notes. That taste was my reminder for me to come up with a recipe at home. Here is my plant-based spin on ceviche. I hope you love it and make it all the time!
Hearts of Palm Ceviche
Prep time
Cook time
Total time
Here's is a ceviche bursting with freshness, spice and citrus ready in under 15 minutes, it might just become one of your new weekly staples!
Author: Bekah Rife
Category: Appetizer, Entree
Cuisine: Gluten-Free, Plant-Based, Vegan
Serves: 2.5 cups
Ingredients
- 2 cups, or two medium tomatoes deseeded and diced medium*
- 2 cups, or one 14.1 ounce can of hearts of palm, drained and rinsed
- ⅓ minced red onion
- ¼ cup minced cilantro
- 1 tablespoon minced jalapeño (or more if you like spice)
- ¾ teaspoon sea salt
- Pinch of black pepper plus more to garnish
- Juice of half a lemon
- Juice of half a lime
- 1 avocado (optional)
Instructions
- First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
- Next, cut the hearts of palm in half and then half again forming quarter cut cylinders. Stack the cylinders on top of each other (see photo) and cut them into ½ inch pieces.
- Place the chopped tomatoes, hearts of palm, red onion, cilantro, jalapeño, sea salt and pinch of pepper into a medium sized bowl and mix. Once mixed, add both citrus juices and mix again. Taste and adjust seasoning if need. If you would like to add the avocado, cut into cubes and mix in last. This ceviche is delicious either way.
- Serve as a dip with crackers or chips, fill tacos with or scoop onto a salad. Garnish with a fresh crack of pepper and enjoy!
Notes
*For this ceviche, I prefer to avoid any excess liquid, this is why I suggest deseeding the tomatoes. To deseed, first cut each tomato into quarters. Next, place the quarters skin side down on your cutting board. With one of the quarters, pinch the top of the tomato to sturdy it, and with the other hand start on one end and drag your knife between the flesh of the tomato and the membrane which holds the seeds in place. Keep the motion going until you reach the other end of the tomato. The seeds should effortlessly fall from the flesh. Next cut the tomato flesh into strips, and then again to form medium sized cubes. Repeat this process until all the quarters are chopped into medium sized cubes. Use the seeds later in a sauce or season with salt and enjoy as a snack.
For another spin on a classic, try our Chunky Cauliflower Tabbouleh!
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