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
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