Hearts of Palm Ceviche

hearts-of-palm-ceviche

/ /

1 Star2 Stars3 Stars4 Stars5 Stars (100 votes, average: 3.85 out of 5)
Loading...

This recipe brings all the cool citrus flavor and texture of traditional ceviche, with none of the health or environmental risks.

Hearts of palm are harvested from the inner core of certain palm trees, and Costa Ricans eat them cooked or in salads. Easy to enjoy and prepare, they are rich in immune boosters vitamin C and zinc. This ceviche is traditionally made with searingly hot habanero peppers, but you can substitute with sweet or mild peppers if you’re spice averse.


Recipe from Blue Zones Kitchen | Photo by David McLain

Ingredients

1 cup hearts of palm, sliced into small rounds (use fresh, canned, or jarred)

1 small sweet onion (like Vidalia), quartered and sliced

2 small sweet red peppers, cut into ¼-inch dice

¼ small habanero pepper, seeded and minced

1 tablespoon chopped fresh cilantro

Juice of 1 to 2 limes

1 teaspoon salt

Pepper (optional)

Directions

  1. Combine ingredients through cilantro in a bowl, drizzle with lime juice, and add salt; toss to combine.
  2. Season with pepper, if desired, and serve immediately. Enjoy alone or served with popcorn, plantain chips, or tortilla chips.

Get the Newsletter

Sign up for the BLUE ZONES® free weekly email where we bring you exclusive interviews, cutting-edge longevity news, and fresh tips for living better, longer.