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!
Serves: 8 servings
  • 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
  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.
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.
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/hearts-palm-ceviche/