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

1. 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.
2. Prepare and chop tomatoes, cucumber, onion and cilantro and add to the bowl with hearts of palm.
3. 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).
4. You may serve as is or cover and refrigerate until ready to use.