Go Back
–+ servings
Hearts of Palm Ceviche: A Tropical Twist on a Classic – vegetarian recipe
Stav Kogan

Hearts of Palm Ceviche: A Tropical Twist on a Classic

This Hearts of Palm Ceviche is a revelation! The tender, mild hearts of palm soak up a vibrant marinade of coconut milk and fresh lime juice, creating a creamy, luxurious sauce. Rich with spice and fresh herbs, this refreshing, elegant, and entirely plant-based appetizer will tra
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Nutrition

Ingredients
  

  • 1 can (14 ounces / 400g / 14.1 oz) hearts of palm, drained
  • ¼ cup (60 ml / 2 fl oz) unsweetened coconut milk
  • 6 tablespoons (90 ml / 3 fl oz) freshly squeezed lime juice
  • 4 tablespoons (60 ml / 2 fl oz) extra-virgin olive oil
  • 1 teaspoon (5 ml / 0.2 fl oz) hot sauce, or to taste
  • 2 tablespoons (15 g / 0.53 oz) julienned red onion
  • 1 tablespoon (10 g / 0.35 oz) brunoise tomato (¼-inch dice of peeled, seeded tomato)
  • 1 teaspoon (5 g / 0.18 oz) minced jalapeño
  • 2 tablespoons (5 g / 0.18 oz) julienned fresh cilantro
  • 2 teaspoons (2 g / 0.07 oz) julienned fresh mint
  • 2 teaspoons (2 g / 0.07 oz) julienned fresh basil
  • Fine sea salt and freshly ground white pepper, to taste
  • ½ cup (40 g / 1.41 oz) unsweetened coconut flakes, toasted
  • 12 micro cilantro sprouts, for garnish
  • Piment d’Espelette, for garnish
  • 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.

Method
 

  1. Gently rinse the hearts of palm and pat them dry.
  2. Slice them into thin, ¼-inch rounds.
  3. Place the slices in a bowl and keep them in the refrigerator while you prepare the marinade.
  4. 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.
  5. Whisk until well combined.
  6. When ready to serve, season the hearts of palm slices with salt and pepper.
  7. Pour the marinade over the top and gently toss to combine.
  8. Let it marinate for 5-10 minutes to allow the flavors to meld.
  9. Divide the ceviche among 4 small bowls. Spoon an extra tablespoon of the marinade over each portion.
  10. 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.
  11. Serve immediately.
  12. 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.

Nutrition

Calories: 220kcalCarbohydrates: 12gProtein: 2gFat: 19g

Tried this recipe?

Let us know how it was!