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

The Blue Zones Kitchen Cookbook
  • 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
Hearts of Palm Ceviche Ingredients


  1. In a medium bowl, combine the hearts of palm, sweet onion, sweet peppers, habanero or other pepper for heat, and cilantro.
  2. Drizzle with lime juice and a tiny pinch of salt.  Toss to combine.
  3. Serve immediately.  Enjoy alone or serve with crispy chips (tortilla chips).
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