This lovely dish embodies summer. The cool citrus flavor combined with the texture of the traditional ceviche makes this a winner in taste, good for you and the environment. Hearts of palm are rich in immune boosters vitamin C and zinc. On a hot day, this 10 minute recipe of the heart of palm ceviche is just what your taste buds crave.
Servings: 3
Recipe from The Blue Zones Kitchen
100 Recipes to Live to 100
By Dan Buettner
Photographs by David McLain
andIngredients:
- 1 cup hearts of palm sliced into small rounds (use fresh, canned, or jarred)
- 1 small sweet onion (like Vidalia) quartered and sliced (Note my onions were larger so I only used ½ of the onion)
- 2 small sweet red peppers, cut into ¼ inch dices (can use any pepper you have hear but the more colorful the better)
- ¼ small habanero pepper, seeded and minced. (can be omitted for a gentler ceviche or I use a tiny pinch of dried crushed red pepper to give it some heat)
- 1 tablespoon chopped fresh cilantro (can use a combination of cilantro and parsley, or just parsley depending on what you have on hand)
- Juice of 1-2 limes
- Salt and pepper to taste
Instructions:
- In a medium bowl, combine the hearts of palm, sweet onion, sweet peppers, habanero or other pepper for heat, and cilantro.
- Drizzle with lime juice and a tiny pinch of salt. Toss to combine.
- Serve immediately. Enjoy alone or serve with crispy chips (tortilla chips).
OPL Founder & Wayfinder Lorie Buckingham shares a favorite recipe.
Eating more fruits and vegetables is good for you and the planet. Find more delicious OPL-recommended plant-rich recipes here.
