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.
Recipe from The Blue Zones Kitchen
100 Recipes to Live to 100
By Dan Buettner
Photographs by David McLain
- 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
- 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.