Ceviche de Palmito
This fresh, zesty ceviche swaps seafood for tender heart of palm, which absorbs lime beautifully while keeping a delicate bite. Red onion, tomato, chili, and coriander make it bright, juicy, and refreshing, with just enough olive oil to round it out.
Ingredients
Ceviche
- 250 gheart of palm, drained and cut into 1 cm rounds or half-moons
- 60 mllime juice, freshly squeezed
- 60 gred onion, very thinly sliced
- 100 gtomato, deseeded and diced small
- 1 small (10 g)red chili, finely sliced
- 15 gfresh coriander, roughly chopped
- 15 mlextra-virgin olive oil
- 4 gfine sea salt
- 1 gblack pepper, freshly ground
To serve
- 2 wedgeslime wedges
- 5 gextra coriander leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a beginner-friendly mild version, remove the chili seeds and membranes before slicing.
- •If you have time, chill the serving bowls for 5 minutes; the ceviche tastes brighter when served cold.
- •Heart of palm varies in saltiness by brand. Taste before adding all the salt at once.
- •Serve with toasted cassava chips, crackers, or as a light starter with avocado on the side.
Background
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.
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