Fresh Hearts of Palm Vegan Ceviche

Created by Taylor Melville

Photo by Ryan Taylor

Originally from Peru, ceviche is fish or seafood cured or “cooked” in lime or other citrus juice. As it spread through Central America and Mexico, ceviche recipes evolved and adapted to each region’s own unique flavor and style. Here’s a simple vegan ceviche recipe prepared by Taylor Melville using our fresh hearts of palm instead of fish.

Ingredients

• 1lb fresh hearts of palm

• 9 limes, juiced

• 6 green onions, minced

• ½ red onion, diced

• 1 large greenish mango, cubed

• 1 avocado, sliced

• 1 jalapeno, diced

• ½ red bell pepper, diced

• 2 cloves of garlic, minced

• ¼ cup freshly chopped cilantro

• 2 tbsp coconut oil (can substitute with olive oil)

• Sea salt and freshly ground pepper to taste

Instructions

1. Slice the fresh hearts of palm widthwise into small discs.

2. Gently push out some of their center section so you end up with little rings, discs and inner core bits.

3. In a large bowl combine all the ingredients except for the avocado and mix thoroughly with you hands or a large spoon.

4. You can chill it for a little while or serve immediately with the sliced avocados and some pita chips or scooping vessel of your choice.