I first became acquainted with traditional ceviche (raw fish, onion, cilantro and lime juice) in the late 1970s, as a young journeyman cook, who on my days off, made it a point to dine with friends and co-workers at a new place each week.
We enjoyed many delicious street and restaurant meals in the Adams-Morgan neighborhood in Washington, D.C., where the then exotic flavors were first coming on to locals. This vegan recipe provides all the feels–it even provides the consistency of the raw fish, which is taken on by the hearts of palm–of traditional ceviche with none of the fish.
Hearts of Palm Ceviche
Ingredients
- 1 cup hearts of palm, sliced into small rounds
- 1 small sweet onion, quartered and sliced
- 2 small sweet red peppers cut into 1/4 inch dice
- 1/4 small habanero pepper, seeded and minced
- 1 tablespoon chopped fresh cilantro
- Juice of 1 to 2 limes
- 1 teaspoon salt
- Pepper
Directions
- Combine first five ingredients in a small bowl, drizzle with lime juice and add salt; toss to combine.
- Season with pepper, if desired and serve immediately. Enjoy alone or served with popcorn, plantain chips or tortilla chips.
Craving a more main course salad? Look here for a great recipe…
This looks delicious! Thank you.
You’re welcome, Lita, and I know you’re gonna appreciate it. It’s from a cookbook that’s about 15 years old, The Blue Zones Kitchen, but the recipe is new to me.
This looks great! I love hearts of palm and this is a new thing to do with them.
Hi Sarah, I love them, too! it’s a very refreshing salad and easy to make. Enjoy.