Recipes

Hearts of Palm Ceviche

Serves 4

| Prep Time: 10 mins

| Cook Time: 0 mins

| Total Time: 10 mins

You may need: Gazpacho Spice

Discover The Recipe

This thrilling plant-based recipe for a vegan Hearts of Palm ‘Ceviche” is a great example of how our chefs deliver cutting edge recipes with max flavor. Inspired by a popular Spanish tapas dish known as ceviche. Spanish tapas are small plates or appetizers enjoyed at local pubs. The traditional form of ceviche comprises raw fish marinated in fresh citrus juice and spiced with local Spanish chili peppers and seasonings and herbs. The marinating process actually “cooks” the raw fish as the citrus juices denature the protein. Since the fish is not cooked with heat, it must be prepared fresh and consumed immediately to reduce the risk of food poisoning.

Our plant-based recipe uses hearts of palm as a replacement for fish and season it with our proprietary Gazpacho Spice blend. This unique blend consists of fennel seed, mediterranean herbs like oregano, citrus peels and a kick of heat from cayenne pepper. Hearts of Palm is a popular plant-based seafood substitute and absorbs the marinade beautifully in this recipe. It mimics the texture of flaky fish with an artichoke-like taste. Our Chefs added traditional Spanish ingredients such as avocado, cilantro and agave for a true interpretation of ceviche. Be sure to use fresh and ripe avocados and limes for best results. You can also substitute the hearts of palm with sliced mushrooms if you can’t find it at your local supermarket. Enjoy this appetizer with toasted pita or plantain chips.

Ingredients

2 cups canned hearts of palm, drained, rinsed and sliced
1/2 red onion, minced
1 avocado, pitted and chopped
2 Tbsp chopped cilantro
2 Tbsp chopped Italian parsley
Juice of 2 limes
1 Tbsp agave syrup
1 Tbsp olive oil
1 clove garlic, minced
2 tsp Piquant Post Gazpacho Blend
To Serve: sliced of toasted pita, lime wedges, chopped cilantro

Notes

For best results, use fresh and ripe avocados and limes.

Make sure to slice the hearts of palm and onion very thinly for the best texture.

Adjust the amount of chili pepper to taste, depending on how spicy you like your ceviche.

If you're short on time, you can also purchase pre-sliced hearts of palm to save time.

To get a more authentic taste, you could marinate the hearts of palm in lime juice overnight before preparing the rest of the dish.

You can also add some diced tomatoes or bell peppers for a different twist on the recipe.

For a more filling meal, serve the ceviche over a bed of cooked quinoa or brown rice.

Looking for more Gazpacho Spice recipes? Try our Vegan Watermelon Gazpacho or our Green Gazpacho. Try our Spiced Salmorejo for an extra kick of flavor using Gazpacho Spice.

Instructions

Drain and rinse the hearts of palm. Slice into thin bite sized pieces and transfer to a large mixing bowl.

Add the onion, avocado, cilantro, parsley, limes juice, agave, olive oil, garlic and Piquant Post Gazpacho Blend. Toss well. Adjust the seasoning to taste with more lime, salt and pepper as desired.

Divide the ceviche into 4 bowls and garnish with lime wedges, and chopped cilantro.

Serve with toasted pita or naan. Great with rice or salad!

Alternatives & Substitutions

Substitute hearts of palm with sliced mushrooms. They have a similar texture and also absorb the marinade well. If you eat meat, try our Clam & Chorizo Stew.
Add coconut milk for a different flavor! This is a popular variation in some Latin American countries.
If you can't find hearts of palm, you can also use sliced carrots, or jicama, which are similar in texture.
To make it gluten-free, use gluten-free chips or plantains.
You can add diced pineapple to the recipe for a sweeter and tropical twist.
If you're looking for a low-carb option, serve the ceviche over a bed of lettuce leaves or sliced cucumber instead of pita.
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