Hearts of Palm Ceviche

Hearts of Palm Ceviche

Serves:  6-8


25 ounces of hearts of palm (16 ounces dry), sliced

1 English cucumber, diced

1/2 large purple onion, diced

1 jalepeño, finely chopped

2 Roma tomatoes, seeds removed and diced

1 sweet pepper (red, yellow, or orange), seeds removed and diced

6 limes, juiced

salt and pepper to taste

chopped cilantro (amount is up to you, or use Italian parsley)


Gently toss all ingredients in a large bowl.  Cover and refrigerate for at least 30 minutes before serving.  Serve with corn chips and spicy vinegar (pique) or your favorite hot sauce.

Back to blog