Veggie Ceviche
October 1, 2020
Last week I went for socially distant drinks pool-side and met a new friend that made this very interesting Veggie Ceviche. Hearts of Palm are the substitute seafood element. This versatile vegetable which is harvested from the core of palm trees and is rich in anti-inflammatory antioxidants and high in potassium, which can help balance sodium levels. This rather simple dish is absolutely delicious and fresh tasting. You can eat it plain or serve it with crackers.
- Prep: 15 mins
- Yields: 4 Servings
Ingredients
½ cup canned coconut milk, well-shaken and stirred
½ teaspoon lime zest plus 2 tablespoons fresh juice (from 1 lime)
1 - 14-oz. can hearts of palm, drained and sliced diagonally
1 red bell pepper, finely chopped
1 stalk celery, thinly sliced diagonally
2 tablespoons shallot, finely chopped
Directions
1Whisk coconut milk, lime zest and juice, and salt in a large bowl. Fold in hearts of palm, bell pepper, celery, cilantro, shallot, and chile. Make ceviche up to 1 day ahead. Let come to room temperature before serving, about 30 minutes.
Recipe adapted from Ananda Eidelstein, Real Simple magazine.
Shoba
May 24, 2021
Loved this! I didn’t have kosher salt so used regular salt, and used slightly less lime than suggested, for taste preference. I ate with crisp romaine spear “cups” instead of crackers for a refreshing light lunch. Thank you for sharing this delicious recipe.