The best hearts of palm ceviche recipe with tomato, scallions, cilantro and lime. Perfect as an appetizer with your favorite chips or used in bite size mini tostadas topped with an exotic mango avocado salsa.
Drain the hearts of palm and discard the liquid. Chop or slice them into small pieces.
Add the chopped hearts of palm to a medium salad bowl together with the diced tomatoes, scallions (or red onion), chili pepper, lime juice, flax oil (optional) and sea vegetables if using. Toss to coat well and season to taste with sea salt. Gently fold in the fresh cilantro and adjust seasonings with more lime juice and sea salt. Serve with your favorite chips and extra red pepper flakes If you want it extra spicy.
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Notes
To make this recipe WFPB & Plantricious compliant make sure to omit the oil.
I updated the recipe to include some sea vegetables for those of us who prefer a fishy ceviche. Remember to rinse them well as they come packed in salt.
For a Mango Avocado ceviche variation just replace the tomatoes with 1 diced mango + 1 diced avocado. Keep the rest of the ingredients the same and adjust seasonings to taste with fresh lime and sea salt.