Heart of Palm Ceviche

Hearts of Palm Ceviche

300+ Recipe Digital Cookbook

"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"

300+ Recipe Digital Cookbook

"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"

- Mariel, Author & Founder

Today I have an oldie, but a goodie for you. It’s a traditional Ecuadorian appetizer, which all Ecuadorians adore. We eat this while at the beach, highlands, jungle, Galapagos…you name it; just anywhere and everywhere.

It is so delicious, so refreshing, so healthy, and so good for you.

Heart of Palm CevicheCeviches are typically enjoyed at the beginning of a meal, as an appetizer. It is served very cold in a small bowl, and accompanied by fresh homemade popcorn/corn nuts/patacones/plantain chips. These toppings add a nice crunch to the meal and compliment the flavors; you just toss them in and eat it all mixed up with a spoon.

Heart of Palm CevicheIn Latin America, each country has its own version of Ceviche. The Peruvian Ceviche, for example, is more of a dip — a shrimp cocktail of sorts that one enjoys with chips. Ours, the Ecuadorian ceviche, is more like a cold soup, that is enjoyed with your favorite additives (listed above). Words can’t even express how much I love it. It’s by far my favorite Latin American ceviche.

Heart of Palm CevicheIf you can’t visit our lovely Ecuador soon, I highly recommend taking a little piece of Ecuador to your home. Get to experience the country a bit, and expand your cultural horizons. I know you will love this Heart of Palm Ceviche recipe…especially if you’re into healthy foods.

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Hearts of Palm Ceviche


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  • Author: Mariel Lewis
  • Total Time: 1 hr 45 mins
  • Yield: 8 servings 1x

Description

This Hearts of Palm Ceviche is refreshing, bright and citrusy; a hot day must-have.


Ingredients

Units Scale
  • 2 cups hearts of palm, thinly sliced or cubed
  • 3 tomatoes, skin removed and grated
  • 1 purple onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 cup freshly squeezed orange juice
  • 1 cup freshly squeezed lime juice
  • 1 bunch cilantro, finely diced
  • 1 bunch parsley, finely diced
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Place onions in a small bowl, and add cold water and a pinch of salt. Let it sit for about 10 minutes. Using a strainer, rinse onions and set aside.
  2. In a medium bowl, combine grated tomatoes, onions and heart of palm. Mix well and set aside.
  3. In a separate medium bowl, combine orange juice, lime juice, olive oil, sea salt and pepper. Mix well, and add pour over tomato-onion-heart of palm mixture. Cover and refrigerate for 1 hour.
  4. Serve cold, and top with finely chopped cilantro and parsley.
  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Category: Appetizer
  • Cuisine: Latin American

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