Don’t wait: Enjoy heart of palms

(Photo by Ceci Martinez)

(Photo by Ceci Martinez)

Commentary by Ceci Martinez

You don’t have to wait till the summer to try this great dish! Ceviche is a seafood dish hugely popular in South America and Central America. Recently my family and I spent the holidays visiting family in Costa Rica; in our trip I was introduced to this delicious recipe, Hearts of Palm Ceviche. Hearts of Palm (palmito in Spanish) also called palm hearts, is a vegetable harvested from the inner core of the stem from certain palm trees. This delicacy and tropical vegetable is the best you can eat!! It contains many beneficial nutrients. To start, it is very low in cholesterol, a good source of protein, potassium, vitamin C and A and very rich in fiber. It is for vegan and vegetarians and is super easy to make!!


Serve: 6


1 can or jar hearts of palm, drained and cut in rings

1/2 cup Manzanilla olives with pimentos, drained and cut in rings

1/2 cup lime juice

1 handful fresh parsley

1 jalapeño, diced (or to taste)

2 large tomatoes, diced (any color)

1 large avocado cut in small cubes

1 tablespoon olive oil

salt and pepper to taste


Cut hearts of palm and olives in circles and put them in a bowl; add lime juice, parsley, jalapeño and olive oil (reserve 2 tablespoons of lime juice, parsley, jalapeño, olive oil mix) and chill for 40 minutes to blend flavor. While ceviche is chilling, dice tomatoes and pour in the reserve lime juice, mix well, season with salt and pepper, cover and put it aside until the hearts of palm are ready. Right before serving dice in avocado and carefully fold into ceviche, adjust seasoning and mix all well.


Serve in a small glass bowl, pour one spoon of tomatoes, then the mix of hearts of palm and olives and top it with extra avocados.

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