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Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson

Hearts of Palm Ceviche

Yields 4 servings
Author Robin Robertson

Ingredients

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 teaspoon sugar
  • 2 tablespoons minced scallion (green onion)
  • 1 teaspoon small capers
  • Salt and ground black pepper
  • 1/2 English cucumber, peeled and thinly sliced
  • 1 (14-ounce) jar hearts of palm, cut into 1/4-inch rounds
  • 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos
  • 2 tablespoons kalamata olives or green olives, pitted and halved
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 ripe avocado, peeled, pitted and chopped (optional)
  • Tortilla chips, to serve

Instructions

  1. In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well.

  2. In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving.
  3. When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips.

Recipe Notes

Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.