A refreshing and citrus dish perfect as an appetizer or side dish
Ceviche is a popular seafood dish in parts of Latin American and other Hispanic cultures. It is marinated in citrus primarily with lime and/or lemon juice. The acid denatures the proteins – a process that changes the shape of the raw fish to allow for consumption.
Hearts of palm – the inner core of certain palm trees – has a similar texture as fish but without the fishy smell or taste. Hearts of palm typically come in cans and is truly a blank slate when it comes to flavoring it. When I first came across hearts of palm (which was probably in the last 9 months or so) I wasn’t sure how to use it. I really had no idea what to do with it: how do I prepare it, what do I pair with, can I eat raw like any other vegetable or do I have to cook it?
With a quick Google search, I found many recipes using them in appetizing salads. However, that didn’t quite seem adventurous to me. I wanted to use them in a way that wasn’t so predictable. So, I decided to transform them into a vegan-friendly dish my culture often has: ceviche. I took those same ingredients and re-created my very own satisfying version.
Hearts of palm offer many nutritional benefits. They are low-calorie, provide potassium, Vitamin-B6, and a small amount of plant-protein. This dish is refreshing, light, simple to make and perfect as a lunch entrée or appetizer. Serve it with your favorite crackers or tostadas. You can also add a hint of spice by dicing a serrano chili or jalapeño.
Vegan Ceviche with Hearts of Palm
Serves: 3 - 5 servings (varies more if using it as appetizer)
Total Time: 12 - 15 minutes
Ingredients
- 1 – 14.11oz can of whole hearts of palm
- 2 roma tomatoes
- ½ cup cucumber, deseeded and chopped
- ¼ cup red onion, finely diced
- 1/3 cup of cilantro, roughly chopped and loosely packed
- Juice of 2 limes
- ½ teaspoon salt
- Pepper to taste
Directions
- Drain and remove whole hearts of palm from can. Cut in half lengthwise and then chop into small bite pieces. Add to medium size mixing bowl.
- Prepare and chop tomatoes, cucumber, onion and cilantro and add to the bowl with hearts of palm.
- Add lime juice, salt, and pepper and mix well. Adjust taste to liking by adding more cilantro, salt or pepper (I added a little more cilantro to mine).
- You may serve as is or cover and refrigerate until ready to use.
