Only the best ceviche recipes from around the world.
Random header image... Refresh for more!

Palm Heart Ceviche


Photo Courtesy of Zinny Fandel

Serve 4-6


1 large can of palm hearts
1 large red onion
2 medium diced fresh tomatoes
3 cups of orange juice
1 cup of lemon juice
3 tablespoons of ketchup
1 tablespoon of mustard
1 teaspoon of fresh chopped cilantro or parsley
1 tablespoon of olive oil
Salt and pepper to taste


Cut palm hearts into slices.

Cut the onion into long thin strips (julienne style). Place it in a bowl with water and salt and leave it to settle for 10 minutes. Then gently rinse it out with water.

In a large bowl, mix the palm hearts, onion, tomatoes, orange juice, lemon juice, ketchup, mustard, cilantro/parsley, oil, salt, and pepper.

Serve with plantain chips. Goes perfectly with a smooth pilsener beer.


There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment