Hearts of palm ceviche is a delightful twist on the traditional seafood dish, offering a plant based/vegan alternative that is equally refreshing and satisfying. This innovative recipe swaps out fish for hearts of palm, a tender and slightly nutty vegetable harvested from the core of certain palm trees, making it a perfect choice for those seeking a plant-based option. The hearts of palm are marinated in a vibrant mix of lime juice, cilantro, red onion, and peppers, absorbing the tangy and spicy flavors that ceviche is known for. Avocado and cherry tomatoes add creaminess and a burst of color, turning the dish into a feast for the eyes as well as the palate. Not only is hearts of palm ceviche a light and nutritious option for any meal, but it's also a conversation starter about the versatility and sustainability of plant-based ingredients. This dish is a testament to the creativity in modern cooking, proving that with a bit of imagination, even the most traditional recipes can be reimagined into something new and exciting.
Ingredients:
- 1 (14 oz) can of hearts of palm, drained and sliced into half-moons
- 4-6 oz of cherry tomatoes, halved or quartered
- 1/2 red onion, finely chopped
- 1 jalapeño, deseeded and finely chopped
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 small English cucumber, diced
- 1/2 bunch of cilantro, finely chopped (substitute with parsley if cilantro isn't to your taste)
- 1 ripe avocado, diced
- Juice of 2 limes (plus 1 lime cut into wedges for garnish)
- 1 tbsp olive oil (optional)
- Salt and pepper, to taste
- Tortilla chips, toast, or greens for serving
Instructions:
1. Begin by preparing the hearts of palm: drain them well and slice into appealing half-moon shapes. Place them in a medium-sized mixing bowl.
2. To the bowl, add the cherry tomatoes, red onion, jalapeño, both bell peppers, and English cucumber. Mix these ingredients gently to combine.
3. If you're not a fan of cilantro, feel free to substitute it with parsley for a different, but equally refreshing, flavor profile. Finely chop your herb of choice and add it to the bowl.
4. Dice the avocado into generous chunks and fold it into the mixture, being careful not to mash the pieces. The avocado adds a creamy texture that beautifully contrasts the crispness of the other ingredients.
5. Squeeze in the juice of 2 limes, drizzle with olive oil if using, and season with salt and pepper to taste. Give the ceviche one final gentle stir to ensure everything is evenly seasoned and coated.
6. Serve the ceviche chilled, accompanied by lime wedges for an extra splash of citrus when served. It pairs wonderfully with tortilla chips, toast, or atop a bed of greens for a light and satisfying meal.
Recipe Notes:
- This ceviche keeps well for up to 4-5 days when stored in an airtight container in the refrigerator. The lime juice helps preserve the freshness of the ingredients, making it a great make-ahead dish.
- Adjust the amount of jalapeño according to your spice preference. The beauty of this recipe is its flexibility to suit your taste.
Enjoy this vibrant and healthful twist on traditional ceviche, bursting with the flavors of fresh vegetables and herbs!
This recipe should comfortably serve 4 to 6 people as a light appetizer. If you're planning to serve it as a main dish alongside tortilla chips, toast, or a bed of greens, it would likely serve closer to 3-4 people. The serving size can vary depending on the portion sizes and whether it's being served as part of a larger meal with other dishes.
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