How to Make Ceviche de Palmitos (Hearts of Palm Ceviche)
This ceviche de palmitos is a fresh, plant-based take on the classic and swaps out the seafood for hearts of palm. It makes a great appetizer when served with corn tortilla chips or main course when served on top of a crispy tostada and a side of delicious Mexican rice.
I typically make ceviche by marinating white raw fish in citrus juice, but that takes a bit more preparation. So when first tasted this version of hearts of palm ceviche, I knew I had to add it to my rotation. This recipe might even be easier to make than my canned tuna ceviche!
INGREDIENTS YOU’LL NEED
I always have canned hearts of palm from Trader Joe’s in my pantry, which makes this recipe very convenient to make. Other than that, all you need is a few fresh ingredients, including: cilantro, tomato, red onion, jalapeño or serrano peppers, cucumber, and a mix of lemons and limes. Last but not least, for cooking and seasoning, I use either Diamond Kosher Salt, or Maldon Salt Sea Salt Flakes.
If you’re looking for more fresh inspiration, be sure to check out my camarones al mojo de ajo and honey dill salmon recipes!
STEP-BY-STEP INSTRUCTIONS
1. Prepare ingredients
- Chop drained hearts of palm, tomato, cucumber, chili peppers, onion, and cilantro.
- Using your hands or a small handheld citrus press, extract juice from lemon and limes. Be sure to strain out any seeds.
3. Season with salt and mix ingredients
- Season with salt, mix, taste, and adjust for salt if necessary.
4. Serve and enjoy
- Make it a meal and serve this ceviche de palmito on a crispy tostada shell alongside my buttery garlic rice. I like to add a light layer of mayonnaise to my tostada before topping it with the hearts of palm ceviche and a drizzle of spicy salsa. You can also serve it as an appetizer with store-bought or homemade corn tortilla chips!
RECOMMENDED BY LOLA FOR THIS RECIPE
I prefer Shun knives for slicing and dicing ingredients in recipes like this. They’re lighter weight than larger German knives and fit well in my hand. VIEW PRODUCT
LOOKING FOR MORE FRESH INSPIRATION?
Consider these recipes:
- Mango Salsa
- Fresh Pico de Gallo Salsa
- Honey Dill Salmon (it’s delicious with my mango salsa!)
- Cactus Ceviche
- Fresh Nopales Salad
- Fresh Lentil Salad
- Tijuana Caesar Salad
BEST Ceviche de Palmitos (Vegan Hearts of Palm Ceviche)
Equipment
- enamel spoon for mixing and serving
Ingredients
- 14 ounce canned hearts of palm I buy mine at Trader Joe's
- 2 ounces cherry tomatoes or 1 Roma tomato
- 1 Persian cucumber ½ regular (peeled) or English cucumber (unpeeled) will also work
- 2 serrano peppers or jalapeño for less spice
- ¼ bunch cilantro
- 1 lime
- 1 lemon
- 1 teaspoon salt or to taste
Instructions
- Finely chop hearts of palm, tomato, cucumber, chili pepper, onion, and cilantro. Using your hands or a small handheld citrus press, extract juice from lemon and limes. Be sure to strain out any seeds.
- Add fresh ingredients to a large bowl and mix.
- Season with salt, mix, taste, and adjust for salt once more if necessary.
- Make it a meal and serve this ceviche de palmitos on a crispy tostada shell alongside my buttery garlic rice. I like to add a light layer of mayonnaise to my tostada before topping it with the ceviche de atún and a drizzle of spicy salsa. You can also serve it as an appetizer with store-bought or homemade corn tortilla chips!
Nutrition
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I remember when you taught a class and we made this ceviche, it was delicious! So glad you have the recipe on your website now.
This is definitely a must for summer gatherings!
Yes, it’s so easy to make, too!