Ed: Ceviche is traditionally made with raw fish soaked in lime juice, but here’s a version for those who prefer to follow a vegetarian/vegan diet or those who simply do not like to eat fish. This exquisitely fresh ceviche is 100% plant-based. It is made with hearts of palms, a tropical vegetable consisting of the inner core of certain palm trees.
Hearts of palm, called palmitos in Spanish, are very popular in hot areas of Central America, Ecuador, Brazil, and Hawaii, where they are cultivated and can be found fresh in the market. The rest of us generally have to rely on canned palmitos, which are fine for use in salads and this ceviche.
The texture and flavor of hearts of palms remind me a little of mildly-flavored artichokes. Their flavor is so mild that I like to briefly rinse the raw onion in this dish so that it will not overpower the main ingredient.
I remember my first impression of palmitos in their natural state, many years ago, while I was living in Costa Rica. Returning to the city from a visit to friends in the countryside, I stopped at a roadside stand selling hearts of palms. I was amazed to see the rustic palm branches, covered in hostile-looking thorns, contrasting so notably with the fresh, white, tender, edible part of the plant that I knew and relished.
Note: This recipe calls for freshly-squeezed lime juice. Learn all about limes and their juice here. It also calls for a Peruvian yellow hot pepper (ají amarillo); if that is not available, substitue 2 fresh red or green jalapeños.
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Hearts of Palm Ceviche (Ceviche de Palmitos)
An especially flavorful, 100% plant-based fresh ceviche salad.
Ingredients
- ½ cup freshly-squeezed lime juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon grated or finely chopped fresh ginger
- ¼ teaspoon dried oregano leaves
- 1 medium-sized yellow onion, halved and thinly sliced
- 1 or 2 fresh Peruvian yellow peppers (or substitute fresh jalapeños)
- ¼ cup cilantro leaves
- ¼ cup finely chopped celery
- 1 14-ounce can hearts of palm
Instructions
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Make the dressing: Whisk together the lime juice, olive oil, salt, pepper, ginger, and oregano. Let this “ceviche juice” mixture stand for about 1 hour to allow all the great flavors to meld.
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While the dressing is resting, prepare the rest of the ingredients: Put the onion slices into a sieve and very briefly rinse them in cold running water. Drain well. Mince the jalapeño peppers and cilantro leaves; stir together.
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Drain the liquid from the can of hearts of palm. Cut small circles of palmito about ¼-inch wide. Mix the palmito pieces with the ceviche juice and soak for at least 10 minutes.
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Serve your hearts of palm ceviche at room temperature on salad plates or bowls. Assemble each portion by spooning in part of the chopped palms, then some cilantro and with hot pepper, than a layer of onion slices; repeat layers. Moisten everything with a bit of ceviche juice. (Alternately, mix everything together, very gently, in a large bowl, then spoons portions onto salad plates.) Garnish each serving with a slice of lime or jalapeño and/or a little more cilantro, if desired.
Recipe Notes
Variations on Hearts of Palm Ceviche
- Replace one or more of the veggies or herbs with others, according to your own taste.
- If someone at home does not eat hot peppers, just omit them from the recipe.
- Add an extra flavor and texture element by garnishing with avocado slices or cubes.
More refreshing salads:
- Sweet & Sour Pasta Veggie Salad
- Watermelon and Strawberries Salad
- Creamy Jicama and Carrot Slaw
- Zucchini and Pepper Salad
Latest update: 14 June, 2024
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