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
- 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.
- In a medium bowl, combine grated tomatoes, onions and heart of palm. Mix well and set aside.
- 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.
- 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