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!
- 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
- 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.
- In a medium bowl, combine grated tomatoes, onions and heart of palm. Mix well and set aside.
- 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.
- Serve cold, and top with finely chopped cilantro and parsley.
- Mixing bowls
- Wooden spoon
- Measuring cups
- Measuring spoons
- Citrus juicers (for limes & oranges)
- Cutting board