The Washington Post

Hearts of Palm Ceviche

Hearts of Palm Ceviche 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Aug 16, 2020

Los Angeles chef Jocelyn Ramirez developed this plant-based dish to remind her of Mexico’s “beautiful ceviche dishes,” she writes in her book, “La Vida Verde.” Here, she marinates hearts of palm (palmitos) in lemon juice and olive oil to give it a flavor and texture similar to crabmeat, then pairs it with juicy tomato, creamy avocado, fresh cucumber and spicy jalapeño. Serve with chips or on a tostada.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • One (14-ounce) can hearts of palm, drained
  • 1/2 cup fresh lemon juice from about 2 to 3 lemons
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 globe tomato, stemmed, cored and diced (1 cup)
  • Flesh of 1 Hass avocado, diced
  • 1 medium Persian cucumber, peeled and diced (1 1/2 cups)
  • 1/2 jalapeño chile pepper, stemmed and finely chopped
  • 1 small bunch fresh cilantro, finely chopped (1 cup)
  • 1 teaspoon black sesame seeds, for garnish (optional)
  • Tortilla chips or tostadas, for serving

Directions

Cut the palm spears into 1/2-inch slices. (Some of the pieces will separate into rings; that’s okay.) Add to a medium bowl, along with the lemon juice, olive oil, salt and pepper, and toss to combine. Taste, and season with more salt if needed; it should taste a little too salty, but will balance out once you add the other ingredients. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Add the tomato, avocado, cucumber, jalapeño and cilantro to the bowl with the hearts of palm and, using a spatula or your clean hands, carefully fold the mixture to combine, trying to keep the hearts of palm from breaking. Taste, and season with more salt, if needed.

Transfer to a serving platter or bowl, top with the black sesame seeds, if using, and serve with chips or tostadas.

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Recipe Source

Adapted from “La Vida Verde” by Jocelyn Ramirez (Page Street Publishing, 2020).

Tested by Joe Yonan.

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Avg. Rating (9)

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Nutritional Facts

Calories per serving (based on 6): 155


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 679mg 28%

Total Carbohydrates: 9g 3%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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