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Greatest plates · Salad
Ceviche de Palmito (Hearts of Palm Ceviche)
Hearts of palm sliced into rounds and marinated in lime with red onion, cucumber and coriander until they take on the exact texture of a ceviche. Vegan, no cooking, and ready in twenty minutes.
Serves 4Prep 20 minSaladhearts of palm
Containsno known allergens identified
Protein 9%Carbs 41%Fat 50%
About 210 kcal a serve — 5 g protein, 24 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Soak the onion to soften its bite
SoakSit the sliced red onion in cold water for 10 minutes and drain. It takes the raw bite out and leaves the crunch, which is the difference between this and an onion salad.
In the bowlSoak →
10 min
Twenty minutes in the lime
MarinateToss the hearts of palm, cucumber, tomato, drained onion and chilli with the lime juice, olive oil and salt. Leave it 20 minutes in the fridge — long enough for the lime to work, short enough that nothing goes limp.
In the big bowlMarinate →
20 min
Coriander and avocado at the last moment
FinishFold the coriander and avocado through right at the end and taste for salt and lime — it should be sharper than you expect.
In the big bowlFinish →
3 min
Cook's noteEat it the same day — hearts of palm hold up for a few hours and then soften. Corn chips or toasted bread on the side turn it into something to hand around. Green banana is the other traditional base in Brazil if you ever see it.
Estimated per serve
210 kcal · 5 g protein · 24 g carbs · 13 g fatestimates, within ~10%
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