Here’s a heart of palm ceviche recipe that’s easy, fresh, and delicious! Keep reading and learn to make this dish with Caribbean inspiration.
Heart of palm, or palmito in Spanish, are definitively one of many delicacies from the rainforests of Central and South America. They consist of the edible inner core of certain varieties of palm trees. They are also a very nutritious source of vitamin B, potassium, and carbohydrates… Plus, they are low in calories, as well as a delicious treat!
Their flavor is very delicate and subtle, slightly acidic with a very tender and meaty texture. This exotic vegetable is collected from the forest, processed and canned to be exported and commercialized all over the world. Its harvest can be a sustainable operation without compromising the rainforest’s ecosystem, and in supermarkets, you can find some brands that offer organic heart of palm.
This South American product is often eaten raw and commonly in salads. Here we share an easy, fresh and original recipe for a summer entrée or a side dish: heart of palm ceviche!
Ingredients for the heart of palm ceviche
- 1 can (7,8oz or 220 grams) of drained heart of palm, cut in medium to small cubes or thick slices
- 1 tablespoon of finely chopped cilantro
- 1 small red onion, finely chopped
- 2 chili peppers (according to your heat preference, if you prefer a softer heat, remove all the seeds and veins from the chili)
- 1 tablespoon of honey, maple syrup or agave syrup
- 1/4 cup of fresh squeezed lime juice
- 1 teaspoon of vegetable or olive oil
- A pinch of salt
Directions for the heart of palm ceviche
Mix the honey, lime juice and oil (as you would to make a vinaigrette). Put all the chopped ingredients in a bowl and combine with the lime dressing. Finally, season with salt to your taste.
Tip: When making ceviche, it’s very important that you squeeze the limes or any citrus you use with your hands, without applying too much pressure. This will avoid adding the bitterness of the lime’s skin to this delicate dish.
You can also try this recipe using other vegetables or even fruits available at home. Try using artichoke hearts, green mangoes, zucchini or even tomatoes; you can have fun with it!
This ceviche can be served as an entrée with some cassava or plantain chips, or simply as a side dish for a fresh fish or chicken dish. How about a grilled surf and turf, some heart of palm ceviche and delicious avocado slices for a Latin-inspired dinner? Spice up a simple meal with this healthy, fresh and savory recipe.