Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so let’s add this plant-based pantry version to the list. If you like heat, add the jalapeno – if not, leave it out. The avocado is an optional but delicious inclusion. This make a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.
Hearts of Palm Ceviche
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 jalapeño, seeded and minced (optional)
- 1/2 teaspoon sugar
- 2 tablespoons minced scallion (green onion)
- 1 teaspoon small capers
- Salt and ground black pepper
- 1/2 English cucumber, peeled and thinly sliced
- 1 (14-ounce) jar hearts of palm, cut into 1/4-inch rounds
- 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos
- 2 tablespoons kalamata olives or green olives, pitted and halved
- 2 tablespoons chopped fresh cilantro or parsley
- 1 ripe avocado, peeled, pitted and chopped (optional)
- Tortilla chips, to serve
In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving.
When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips.
Makes 4 servings
Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.