Hearts of palm ceviche is my no-cook answer to ceviche cravings: hearts of palm marinated in lime and coconut milk with jalapeño, tomato, and a triple hit of cilantro, mint, and basil. Twenty minutes, no stove, and it tastes like the tropics.
A Tropical Twist on a Classic
Imagine a ceviche that captures the bright, zesty spirit of the original but is entirely plant-based. This Hearts of Palm Ceviche is a revelation! The tender, mild hearts of palm have a wonderfully satisfying texture that soaks up the vibrant marinade. The silkiness of coconut milk beautifully balances the sharp acidity of fresh lime juice, creating a creamy, luxurious sauce. Rich with spice, fresh herbs, and a hint of heat, this dish is a refreshing and elegant appetizer that will transport you straight to the coast. It’s proof that you don’t need fish to create a show-stopping ceviche.
Ingredients
• SERVES 4
• 1 can (14 ounces / 400g / 14.1 oz) hearts of palm, drained
• ¼ cup / 60ml (2 fl oz) unsweetened coconut milk
• 6 tablespoons / 90ml (3 fl oz) freshly squeezed lime juice
• 4 tablespoons / 60ml (2 fl oz) extra-virgin olive oil
• 1 teaspoon / 5ml (0.2 fl oz) hot sauce, or to taste
• 2 tablespoons / 15g (0.53 oz) julienned red onion
• 1 tablespoon / 10g (0.35 oz) brunoise tomato (¼-inch dice of peeled, seeded tomato)
• 1 teaspoon / 5g (0.18 oz) minced jalapeño
• 2 tablespoons / 5g (0.18 oz) julienned fresh cilantro
• 2 teaspoons / 2g (0.07 oz) julienned fresh mint
• 2 teaspoons / 2g (0.07 oz) julienned fresh basil
• Fine sea salt and freshly ground white pepper, to taste
• ½ cup / 40g (1.41 oz) unsweetened coconut flakes, toasted
• 12 micro cilantro sprouts, for garnish
• Piment d’Espelette, for garnish
Instructions
1. Gently rinse the hearts of palm and pat them dry. Slice them into thin, ¼-inch rounds. Place the slices in a bowl and keep them in the refrigerator while you prepare the marinade.
2. Prepare the marinade by combining the coconut milk, lime juice, olive oil, hot sauce, red onion, tomato, jalapeño, cilantro, mint, and basil in a separate medium bowl. Whisk until well combined.
3. When ready to serve, season the hearts of palm slices with salt and pepper. Pour the marinade over the top and gently toss to combine. Let it marinate for 5-10 minutes to allow the flavors to meld.
4. Divide the ceviche among 4 small bowls. Spoon an extra tablespoon of the marinade over each portion. Garnish the top of each ceviche with 3 micro cilantro sprouts, a generous sprinkling of toasted coconut flakes, and a dash of Piment d’Espelette. Serve immediately.
Nutritional Information
• (Estimated)
• Per serving: Calories: 220kcal | Carbohydrates: 12g (0.42 oz) | Protein: 2g (0.07 oz) | Fat: 19g (0.67 oz) | Saturated Fat: 8g (0.28 oz) | Sodium: 350mg | Fiber: 4g (0.14 oz) | Sugar: 5g (0.18 oz)
Pro Tips
• Pro-Tips for Perfect Ceviche
• For the best texture, slice the hearts of palm into uniform rounds. This ensures each bite has the perfect balance of flavor and marinade.
• The marinade, also known as leche de tigre, can be made up to a day in advance and stored in the refrigerator. This allows the flavors to deepen. Just give it a good whisk before using.
• Serve this ceviche with crispy plantain chips, tortilla chips, or large lettuce cups for a delightful textural contrast.
• Adjust the heat to your preference. For a milder version, remove the seeds and ribs from the jalapeño, or omit it entirely. For more spice, add an extra dash of your favorite hot sauce.
FAQ
Q: What can I use instead of hearts of palm for this recipe
A: If you can’t find hearts of palm, you can substitute them with canned artichoke hearts (in water, not oil), young green jackfruit, or even firm mushrooms like king oyster mushrooms, thinly sliced. These options provide a similar tender texture that works well with the marinade.
Q: How can I add more protein to this vegetarian ceviche
A: To make this a more protein-rich dish, consider adding a cup of cooked chickpeas, cannellini beans, or diced firm tofu. Gently fold them in with the hearts of palm before adding the marinade.
Q: Can I make this hearts of palm ceviche ahead of time
A: For the best texture, it’s recommended to combine the hearts of palm and the marinade just 5-10 minutes before serving. However, you can prepare the marinade (leche de tigre) up to a day in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully.
Q: Is this recipe vegan and gluten-free
A: Yes, this hearts of palm ceviche recipe is naturally vegan and gluten-free as written. The ingredients are all plant-based and do not contain gluten. Always double-check the labels on your canned goods and hot sauce if you have a severe allergy or intolerance.
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Hearts of Palm Ceviche: A Tropical Twist on a Classic
Ingredients
Method
- Gently rinse the hearts of palm and pat them dry.
- Slice them into thin, ¼-inch rounds.
- Place the slices in a bowl and keep them in the refrigerator while you prepare the marinade.
- Prepare the marinade by combining the coconut milk, lime juice, olive oil, hot sauce, red onion, tomato, jalapeño, cilantro, mint, and basil in a separate medium bowl.
- Whisk until well combined.
- When ready to serve, season the hearts of palm slices with salt and pepper.
- Pour the marinade over the top and gently toss to combine.
- Let it marinate for 5-10 minutes to allow the flavors to meld.
- Divide the ceviche among 4 small bowls. Spoon an extra tablespoon of the marinade over each portion.
- Garnish the top of each ceviche with 3 micro cilantro sprouts, a generous sprinkling of toasted coconut flakes, and a dash of Piment d’Espelette.
- Serve immediately.
- Adjust the heat to your preference. For a milder version, remove the seeds and ribs from the jalapeño, or omit it entirely. For more spice, add an extra dash of your favorite hot sauce.
