I’ve always loved hearts of palm. I would simply slice them up and season with sea salt, pepper, and a dash of olive oil. But there was something about their texture that made me think they would be absolutely perfect in a fish-less ceviche. And I was right. This Hearts of Palm Ceviche is bright and colorful. It is perfect served with tortilla chips, on a tostada, or, my favorite way, on plantain chips. It would also look lovely as an appetizer for a more formal affair, served in martini glasses and a delicate spoon. Either way, the taste is absolutely fresh and fantastic. Try it now!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintHearts of Palm Ceviche
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: No-cook
Ingredients
- 1 can hearts of palm, drained and rinsed, cut into half moons
- 1/2 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 small plum tomatoes, cored and seeded, finely diced
- 1 habanero pepper, seeds removed for less heat, minced
- 1/2 bunch cilantro, tough stems removed, chopped
- 1/3 cup orange juice
- 1/3 cup lime juice
- 2 tablespoons olive oil (optional)
- 1 avocado, pitted, peeled and diced (optional)
- Sea salt, to taste
Instructions
In a medium mixing bowl, place the hearts of palm, the red onion, the bell pepper, the tomatoes, the habanero pepper, and the cilantro. Mix delicately until well combined. Add the juices, and the oil, if using. Mix again gently and place in the fridge for 30 minutes. Remove from the fridge and season to taste with sea salt. Also add the avocado at this moment, if desired. Serve with tortilla chips, on a tostada, or with plantain chips. Or simply serve with a spoon! Bon appรฉtit!
Notes
Leftovers can be kept in the fridge overnight, but the ceviche is so much better fresh.
Keywords: hearts of palm, ceviche, raw
Ceviche de cลurs de palmier
J’ai toujours eu un certain penchant pour les coeurs de palmier. Je les assaisonne simplement de sel de mer, de poivre, et d’un trait d’huile d’olive. Mais leur texture me semblait toujours si unique et versatile. Pourquoi pas en faire un ceviche? Cette recette, fraรฎche et colorรฉe, se sert parfaitement bien avec des tortilla chips, sur des tostadas, ou mรชme dans des verres ร martini, comme entrรฉe lors d’un dรฎner entre amis. Essayez-la!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 portions 1x
- Method: Sans cuisson
Ingredients
- 1 boรฎte de coeurs de palmier, rincรฉs, รฉgouttรฉs et coupรฉs en demi-lune
- 1/2 tasse d’oignon rouge, hachรฉ finement
- 1/2 poivron rouge, hachรฉ finementย
- 2 petites tomates italiennes, sans le coeur et les graines, hachรฉes finementย
- 1 piment habanero, sans les graines, รฉmincรฉ
- 1/2 botte de coriandre fraรฎche, hachรฉe
- 1/3 tasse de jus d’orange
- 1/3 tasse de jus de lime
- 2 c. ร soupe d’huile d’olive (en option)
- 1 avocat, sans le noyau, pelรฉ et coupรฉ en dรฉs (en option)
- Sel de mer, au goรปt
Instructions
Dans un bol moyen, dรฉposer les coeurs de palmier, l’oignon rouge, le poivron rouge, les tomates, le piment habanero, et la coriandre fraรฎche. Mรฉlanger dรฉlicatement. Ajouter le jus d’orange et de lime, ainsi que l’huile d’olive, si dรฉsirรฉ, et mรฉlanger ร nouveau. Placer au rรฉfrigรฉrateur pendant 30 minutes. Retirer du frigo et ajouter du sel de mer, au goรปt. Ajouter aussi l’avocat, en petits cubes, ร ce moment, si dรฉsirรฉ. Servir avec des tortilla chips, sur des tostadas, ou simplement avec une cuillรจre. Bon appรฉtit!
Notes
Se conserve au frigo jusqu’au lendemain, mais tellement plus dรฉlicieux frais.
Keywords: ceviche, coeurs de palmier