2 years ago
danidee
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Hearts of Palm Ceviche (with Tequila... Shhh...)
I bet you didn't think it was possible to make a delicious ceviche without the shrimp, but think again! Maybe hearts of palm aren't what you would think to be a great seafood substitute, but give this recipe a chance, and I assure you'll be singing a different tune.

Hearts of Palm Ceviche

(Makes a huge, delicious bowl)
INGREDIENTS:
1 12-ounce can hearts of palm, rinsed and cut into bite-size pieces
1 carton of cherry tomatoes, halved
1 cucumber, peeled and diced
2 limes, juice and zest
1 orange, juice
1 - 2 avocados, peeled and diced
1 jalapeno, seeded and finely chopped
1 small handful cilantro leaves, chopped
1 splash apple cider vinegar
2 tablespoons olive oil
1/2 shot of tequila (Shh!)
Salt and pepper, to taste
DIRECTIONS:
1) In a medium bowl, mix together all of the ingredients less the avocado.
2) Season well with salt and pepper.
3) Place in the refrigerator until ready to serve.Just before serving, fold in the avocado.
4) Serve with good tortilla chips. And margaritas. All the margaritas.
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5 comments
My coworker is Peruvian and thus is a ceviche (somewhat) purist. I wonder what he'll think of this!
I've always been intimidated by "hearts of palms" cause it just sounds like such an epic ingredient
@nisfit I am peruvian, and think this is pretty cool. I wonder though what would absorb the tart taste. Also, I would take out the tomatoes. That is a Mexican/Ecuadorian thing...
@Goyo Are tomatoes in ceviche really only a Mexican/Ecuadorian thing? I had no idea. I live in a border city (San Diego) so I think the only ceviche I've ever tried is Mexican-style. I'm really interested in trying more South American foods. The Starbucks cafes in Peru have Algarrobina Frappuccinos and trying one is pretty high on my nerdy traveling bucket list.