Refreshing, vegan, hearts of palm ceviche is always a hit, even with non-vegans. Every time I bring this to a party people ask me for the recipe.
This recipe will make about 2 cups of ceviche, which you could serve as a lunch or brunch dish in small bowls. I like to keep a container of it in the refrigerator to snack on or have for lunch during the week.
Unless you plan to eat them immediately after assembling, serve the chips alongside the ceviche, otherwise the chips will get soggy. (Tostito’s scoops are vegan and gluten-free). You could also forego the avocado crema if it will be sitting out for a while, as the crema will turn brown on top after being exposed to the air for an extended time.
yield: 2 cups
prep time: 10 minutes
cook time: 15 minutes
total time: 25 minutes
1 14.4 oz can or jar of Hearts of Palm, drained and blanched (see directions below)
1-4 serrano peppers (depending on how much heat you want…I usually use 2), sliced into paper thin rounds
4 Tablespoons lime juice (about 1 medium lime)
8 Tablespoons fresh-squeezed orange juice (about 1 large orange)
3 teaspoons Ume Plum vinegar, divided
2 Tablespoons finely chopped red bell pepper
4 Tablespoons finely chopped red onion
2 Tablespoons finely chopped cilantro leaves
1 teaspoon ketchup
1/2 teaspoon coconut aminos
3 teaspoons peanut oil, divided
1 teaspoon kelp powder (optional but adds fish-like flavor)
1 large ripe avocado
1-2 limes, juiced
pinch sea salt
Blanch the Hearts of Palm (This step is optional, but it softens them, making their texture less crunchy and closer to that of a firm white fish). In a small saucepan, combine 2 teaspoons Ume Plum vinegar, 2 teaspoons peanut oil and 1 teaspoon kelp powder (if using) with enough water to cover the Hearts of Palm. Bring just to a very low simmer and simmer for 15-20 minutes.
Drain the Hearts of Palm and chop them into bite-sized pieces. Combine in a glass or ceramic bowl with the remaining ceviche ingredients, including the remaining 1 teaspoon Ume Plum vinegar and 1 teaspoon peanut oil.
Cut the avocado in half and remove the pit. Scoop the flesh into a blender or mortar and pestle along with the lime juice and a pinch of sea salt. Use just enough lime juice to allow it to puree (start with one tablespoon and add more if needed).
Serve the ceviche in a big bowl with the avocado crema on top, alongside scoop-style tortilla chips. If you plan to eat it immediately (within 5 minutes) and want a more elegant presentation you can fill the scoops with ceviche and pipe or spoon the crema on top.
Did you make this?
If you make this, I'd love to know how you like it. Please feel free to leave a comment.