Hearts Of Palm Ceviche Recipe

Combine rice vinegar, water, salt, and sugar in a small bowl until salt and sugar dissolve.

Add the thinly sliced red onion to the mixture, press down to submerge, and let sit at room temperature for at least 10 minutes (30 minutes for milder onion). Drain and reserve liquid.

Prepare hearts of palm

Drain hearts of palm, pat dry, and slice into 1/4-inch rounds or quarter lengthwise for bite-sized pieces (about 14 oz yields ~2 cups sliced). Place in a medium bowl.

Add vegetables

Add the reserved pickled red onion (about 1/2 cup after pickling), diced cucumber (1/2 cup), and finely chopped jalapeño (1/2, seeded) to the hearts of palm bowl.

Make ceviche sauce

In a separate bowl whisk together fresh lime juice (6 tbsp), lemon juice (2 tbsp), grated ginger (1 tsp), minced garlic (1 tsp), aji amarillo paste (1 tsp), vegan mayo (2 tbsp), olive oil (2 tbsp), salt (1 tsp), black pepper (1/2 tsp), and sugar (1/2 tsp) until smooth and slightly emulsified.

Pour the ceviche sauce over the hearts of palm and vegetables. Gently toss to coat all pieces evenly. Taste and adjust seasoning with additional salt, lime juice, or aji paste as needed.

Stir in chopped cilantro (1/4 cup) and parsley (2 tbsp). If using, gently fold in diced avocado just before serving to avoid browning.

Cover and refrigerate the ceviche for at least 20–30 minutes to let flavors meld. Because hearts of palm are already cooked/preserved, this is a chilled preparation rather than a raw-citrus cure.

When ready to serve, arrange microgreens or lettuce leaves on a platter or individual plates. Spoon ceviche onto tostada rounds or serve in bowls with tortilla chips. Garnish with extra cilantro and a small drizzle of olive oil if desired.

Leftovers: store in an airtight container in the refrigerator for up to 2 days; add avocado fresh when serving.