Recipe for ceviche de palmito or hearts of palm ceviche. This refreshing vegan ceviche is made with hearts of palm, red onions, tomato, lime juice, orange juice, cilantro and salt. You can also add avocado and spicy peppers.
2cans hearts of palmeach can is ~14 ounces or ~400 grams, after draining the liquid you will have ~16 ounces total of just hearts of palm (from 2 cans)
½large red onionfinely sliced
2tomatoesdiced
1tomato grated
6limesjuiced
1large orangejuiced
½bunch of finely chopped cilantro
1tablespoonsof oilcan be a neutral flavored oil like avocado or sunflower
Salt to taste
Optional, can be added directly to the ceviche or served with each bowl:
Drain and slice or dice the hearts of palm, mix with half of the lime juice and all the orange juice.
Soak the sliced onions in cold water with a teaspoon of salt for about 5-10 minutes. Drain and rinse well.
Make a curtido or marinated salsa with rinsed red onion slices, diced tomato, half of the finely chopped cilantro, the rest of the lime juice and salt to taste. Let it marinate for 5-10 minutes.
Mix the marinating hearts of palm with the tomato onion curtido and rest of the chopped cilantro.
Add the grated tomato and the oil, mix well. Taste and add salt if needed. Let the ceviche marinate for at least 30 minutes before serving.
You can add the diced avocado and the optional diced/sliced hot peppers directly into the whole ceviche bowl right before serving or serve the avocado as a topping into each individual bowl.
Serve the palmito ceviche with your choice of garnishes including fried green plantains chips, popcorn, tostado corn nuts, extra hot sauce, etc