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Ceviche de Palmito

Refreshing Ceviche de Palmito: A Zesty Vegan Delight

A flavorful and refreshing Ceviche de Palmito that combines habanero and lime for a delicious vegan twist on the classic dish.
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Prep Time 15 minutes
Marination Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ceviche
  • 2 cups Hearts of Palm Look for whole hearts of palm.
  • 2 medium Roma/Plum Tomatoes Low-moisture varieties work best.
  • 1 medium Red Onion White onion can be used as a substitute.
  • 1 whole Habanero Pepper Handle with gloves; substitute with jalapeño if desired.
  • 1/4 cup Lime Juice Use freshly squeezed juice.
  • 2 tablespoons Extra Virgin Olive Oil Optional for added richness.
  • 1/4 cup Cilantro Adjust based on taste preference.

Equipment

  • Mixing bowl
  • Knife
  • Cutting Board
  • plastic wrap

Method
 

Preparation Steps
  1. Rinse the hearts of palm under cold water and slice them into half-moon pieces, about 1/4 inch thick.
  2. Dice the Roma tomatoes and finely chop the red onion. Wear gloves to handle the habanero, removing seeds and mincing it.
  3. Combine sliced hearts of palm, tomatoes, onion, and minced habanero in a bowl.
  4. Squeeze fresh lime juice over the mixture and drizzle with olive oil. Toss gently to combine.
  5. Cover and refrigerate for 30 minutes.
  6. After marinating, taste the ceviche and sprinkle in salt as preferred.
  7. Serve chilled with tortilla chips or atop tostadas, garnishing with extra cilantro.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 20mgIron: 1mg

Notes

This ceviche is best served fresh but can be stored in the fridge for up to 3 days. Avoid reheating; enjoy cold or at room temperature.

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