Heart of Palm Ceviche

Hearts of Palm Ceviche

Okay you guys…today I have an oldie, but a goodie for you!

It’s a traditional Ecuadorian appetizer, which all Ecuadorians ADORE. We eat this while at the beach, highlands, jungle, Galapagos…you name it; just anywhere and everywhere. It is so delicious, so refreshing, so healthy, and so good for you.

Ceviches are typically enjoyed at the begging of a meal (as an appetizer), served very cold in a small bowl, and accompanied by fresh homemade popcorn/corn nuts/patacones/plantain chips (these additions add crunchiness and goodness to the ceviche — just toss them in and eat it all mixed up with a spoon.)

In Latin America, each country has its own version of Ceviche. The Peruvian Ceviche, for example, is more of a dip — a shrimp cocktail of sorts that one enjoys with chips. Ours (the Ecuadorian version) is more like a cold soup, that is enjoyed with your favorite additives (listed above). It is so YUM, you guys. Words can’t even express how much I love it. It’s by far my favorite Latin American ceviche (I could be biased though). 😉

If you can’t visit our lovely Ecuador soon, I highly recommend taking a little piece of Ecuador to your home. Get to experience the country a bit (at least by taste), and expand your cultural horizons. I know you will love this Heart of Palm Ceviche recipe…especially if you’re into healthy foods!

Hearts of Palm Ceviche
 
Prep time
Cook time
Total time
 
This hearts of palm ceviche is refreshing, bright and citrusy; a hot day must-have!
Author:
Serves: 8 servings
Ingredients
  • 2 cups hearts of palm, thinly sliced or cubed
  • 3 tomatoes, skin removed and grated
  • 1 purple onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 cup freshly squeezed orange juice
  • 1 cup freshly squeezed lime juice
  • 1 bunch cilantro, finely diced
  • 1 bunch parsley, finely diced
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
Instructions
  1. Place onions in a small bowl, and add cold water and a pinch of salt. Let it sit for about 10 minutes. Using a strainer, rinse onions and set aside.
  2. In a medium bowl, combine grated tomatoes, onions and heart of palm. Mix well and set aside.
  3. In a separate medium bowl, combine orange juice, lime juice, olive oil, sea salt and pepper. Mix well, and add pour over tomato-onion-heart of palm mixture. Cover and refrigerate for 1 hour.
  4. Serve cold, and top with finely chopped cilantro and parsley.
Notes
Tools You’ll Need:
- Mixing bowls
- Wooden spoon
- Measuring cups
- Measuring spoons
- Strainer
- Citrus juicers (for limes & oranges)
- Cutting board
- Knife
Nutrition Information
Serving size: 1 serving -- Calories: 86 Fat: 4 g. Carbohydrates: 13 g. Protein: 2 g.

Heart of Palm Ceviche
If you’re 100% strict Paleo, substitute this with plantain chips or patacones!

Heart of Palm Ceviche Heart of Palm Ceviche Heart of Palm Ceviche

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