Ceviche de Palmito

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables first so the ceviche stays fresh and crisp: drain the heart of palm well, cut it into 1 cm rounds or half-moons, slice the red onion as thinly as possible, dice the tomato small after removing the seeds, finely slice the chili, and roughly chop the coriander. Thin slicing helps the onion soften quickly in the lime juice without needing a long rest.

   250 g heart of palm, drained and cut into 1 cm rounds or half-moons60 g red onion, very thinly sliced100 g tomato, deseeded and diced small1 small (10 g) red chili, finely sliced15 g fresh coriander, roughly chopped
2. 2

   In a medium bowl, combine the lime juice, extra-virgin olive oil, fine sea salt, and black pepper. Stir until the salt is mostly dissolved. This quick dressing should taste bright and slightly salty, because the vegetables will mellow it.

   60 ml lime juice, freshly squeezed15 ml extra-virgin olive oil4 g fine sea salt1 g black pepper, freshly ground
3. 3

   Add the red onion to the dressing and toss well. Let it stand for 3 minutes to lightly pickle; this takes away some harshness while keeping the onion crunchy.

   60 g red onion, very thinly sliced60 ml lime juice, freshly squeezed15 ml extra-virgin olive oil4 g fine sea salt1 g black pepper, freshly ground
4. 4

   Add the heart of palm, tomato, red chili, and chopped coriander. Toss gently so the heart of palm keeps its shape. Taste and adjust with a little more salt or lime if needed. The ceviche is ready when it tastes lively, balanced, and juicy rather than watery.

   250 g heart of palm, drained and cut into 1 cm rounds or half-moons100 g tomato, deseeded and diced small1 small (10 g) red chili, finely sliced15 g fresh coriander, roughly chopped
5. 5

   Transfer to serving bowls, spoon over any juices, and finish with lime wedges and extra coriander leaves. Serve immediately while the vegetables are cool and crisp.

   2 wedges lime wedges5 g extra coriander leaves

Origin & History

Ceviche is rooted in the citrus-marinated seafood traditions of the Pacific coast of Latin America, but many regional adaptations exist across the continent. In Brazil, palm heart is a popular ingredient, especially in salads and cold dishes, making this plant-based ceviche a natural modern variation that fits Brazilian flavors such as lime, chili, tomato, and coriander.