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Mojito Hearts of Palm (Vegan Shrimp Mojito) – vegetarian recipe
Stav Kogan

Mojito Hearts of Palm (Vegan Shrimp Mojito)

A plant-based twist on a coastal classic, this Mojito Hearts of Palm recipe swaps shrimp for tender hearts of palm, splashed with rum, zesty lime, and fresh mint. A sultry, delicious appetizer that's perfect for any party.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 195
Ingredients Method Nutrition

Ingredients
  

  • 2 cans (14 ounces / 400g / 14.1 oz each) whole hearts of palm, drained and rinsed
  • 4 teaspoons (20 ml) (0.7 fl oz) olive oil
  • 1 teaspoon (5 ml / 0.2 fl oz) minced garlic
  • ¼ teaspoon ground cumin
  • 1½ teaspoons kosher salt
  • 1 teaspoon (5 ml / 0.2 fl oz) freshly ground black pepper
  • 3 tablespoons (45 ml) (1.5 fl oz) dark rum
  • 2 tablespoons (30 ml) (1 fl oz) freshly squeezed lime juice
  • 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh mint
  • ½ cup (20 g) (0.71 oz) chopped fresh cilantro, plus sprigs for garnish
  • ¼ cup (40 g) (1.41 oz) minced red onion
  • 1 cup (240 ml) diced avocado
  • 1 large orange, peeled and segmented
  • 1 tablespoon (15 ml / 0.5 fl oz) minced jalapeño
  • For the best texture, pat the hearts of palm completely dry before searing and don't overcrowd the pan. This ensures they get a beautiful golden-brown crust.
  • The avocado-orange salsa can be made an hour ahead of time. Just press a piece of plastic wrap directly onto the surface to prevent the avocado from browning.
  • If you can't find hearts of palm, this recipe also works wonderfully with a block of extra-firm tofu, pressed and cut into cubes, or with thick slices of halloumi cheese for a vegetarian (not vegan) option.
  • Control the heat by removing the seeds and membranes from the jalapeño for a milder flavor, or leave them in for an extra kick.

Method
 

  1. Drain and rinse the hearts of palm, then pat them dry and slice into 1-inch / 2. 5 cm thick rounds.
  2. In a large sauté pan, warm the olive oil over medium-high heat.
  3. Add the hearts of palm in a single layer and sear for 2-3 minutes per side, until golden brown.
  4. Stir in the garlic and cumin, and season with 1 teaspoon (5 ml / 0.2 fl oz) of salt and ½ teaspoon of pepper.
  5. Cook for 30 seconds until fragrant.
  6. Carefully pour in the rum (it may flame briefly), then add the lime juice.
  7. Cook for another minute, allowing the sauce to reduce slightly.
  8. Remove from heat and toss with the fresh mint and 2 tablespoons (30 ml / 1 fl oz) of the cilantro.
  9. Set aside.
  10. In a separate bowl, combine the minced red onion, the remaining 6 tablespoons (90 ml / 3 fl oz) of cilantro, diced avocado, orange segments, and minced jalapeño.
  11. Season with the remaining ½ teaspoon of salt and ½ teaspoon of pepper.
  12. Toss gently to combine.
  13. To serve, spoon the avocado-orange salsa into the center of each plate.
  14. Arrange the seared hearts of palm around the salsa.
  15. Drizzle everything with the mojito pan sauce and garnish with fresh cilantro sprigs.

Nutrition

Calories: 195kcalCarbohydrates: 15gProtein: 3.5gFat: 10g

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