About the Recipe
New flavors and textures are the spice of life! Ceviche is originally from Peru but has become beloved around the world for its bright, fresh taste. Traditionally made with raw fish, this plant-based version features hearts of palm — a tender vegetable harvested from the core of certain palm plants and long used in Central and South American cuisine. For people going through cancer treatment or avoiding raw or undercooked foods, this dish offers a safe, refreshing alternative while keeping the spirit of ceviche alive.
Plus, hearts of palm provide fiber, iron, and potassium, making them a smart addition to a plant-based diet. Whether you're looking for a lighter dish, following dietary restrictions, or simply exploring new flavors, this ceviche is a vibrant and nourishing option.
Ingredients
1 can of heart of palm, drained and sliced into thin rounds or strips
1 large tomato, seeded and diced
½ red onion, finely chopped
1 small cucumber, peeled and diced (optional)
1 jalapeño or serrano pepper, finely chopped (optional)
Juice of 4 limes
A splash of orange juice (optional, to balance acidity)
A handful of fresh cilantro, chopped
Salt and pepper to taste
Diced avocado (optional, for serving)
Tortilla chips, tostadas, or crackers to serve
Preparation
In a large bowl, mix together the heart of palm, tomato, onion, cucumber (if using), and chili pepper.
Add lime juice and a splash of orange juice, and stir to combine.
Mix in chopped cilantro, and season with salt and pepper to taste.
Let it sit in the fridge for 15–30 minutes so the flavors can meld.
Serve cold with avocado on top and enjoy with chips or tostadas!
