Summer is coming which means we all want some great meal ideas that don’t call for us burning up in the kitchen. I’m compiling a list of hot weather recipes for you but in the meantime, we’re making ceviche, minus the fish/crab.
My wife got a serious craving for ceviche a couple weeks ago, so we started to brainstorm. She can’t eat cauliflower, which was part of my ceviche recipe way back in Party Grub. Her stomach simply will not allow it, so we landed on hearts of palm. If you’ve never had hearts of palm, you’ve probably seen them. They are anemic-looking logs or slice rounds that appear on salad bars from time to time.
Side note: I know they are breeding grounds for cross continuation and all kinds of human foolishness, but I really miss the golden age of salad bars. I can’t enjoy them like I did growing up (I know too much) but damn, they were great.
As the name suggests, hearts of palm are the innermost part of the stem of the coconut, peach palm, açai palm, sabal palm, and palmetto trees. They’ve been consumed in Southeast Asia as well as Central and South America for centuries and are finally taking off worldwide. There are concerns that the growing market for this vegetable could lead to deforestation, similar to what has happened with other palm products like oil. There are many widely available brands that source their hearts of palm sustainably so just keep your eyes peeled.
This recipe makes enough ceviche for a summer party dip or served as an entrée for 4-6 people. The measurements are easy enough to half if you are feeding a smaller crowd but if you don’t mind leftovers, just make it as is. Those flavors really hold up to a couple days in the fridge. Feel free to play with the salt levels since it will really depend on your brand of salt and how salty your chips or tostada shells are to get the right taste. Trust your tongue and taste as you go and you will be fine. This recipe was dreamed up by my wife Kyria to get it as close as we could to what she grew up eating. We nailed it and we think you’ll agree. Here’s a little video if you’re a visual learner.
Hearts of Palm Ceviche
Makes about 8 cups, enough for 4-6 people as a meal or as a snack for a party
Active Cooking Time: 25 minutes
Total Cooking Time: 25 minutes
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