A fresh ceviche salad made completely from ingredients of vegetable origin.
Course
Appetizer, Main Course, Salad
Cuisine
Latin American
Keyword
ceviche, hearts of palm, lime, palmitos
Prep Time10minutes
Cook Time1hour10minutes
Marinate1hour10minutes
Total Time1hour20minutes
Servings4
Calories85kcal
AuthorEd Valdizan / comboplate.net
Ingredients
½cuplime juice
1tablespoonof extra virgin olive oil
½teaspoonsalt
¼teaspoonground black pepper
½teaspoongrated or finely chopped fresh ginger
¼teaspoondried oregano leaves
1medium-sized yellow onion, halved and thinly sliced
1 or 2fresh Peruvian yellow peppers(or substitute fresh jalapeños)
¼cupcilantro leaves
¼cupfinely chopped celery
114-ounce can hearts of palm
Instructions
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.
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.
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.
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.