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Spicy Mexican Hearts of Palm Ceviche [Vegan]

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Although the origin of the ceviche is Peruvian, it is quite common in several Latin American countries. Mexico has its own version of this dish that's a little spicier with added avocado and lime. It's great as an appetizer served with crispy tostadas, baked corn chips, or it can be eaten as a side with a main course.

Spicy Mexican Hearts of Palm Ceviche [Vegan]

This Recipe is :



  • 15 ounces hearts of palms
  • 1/4 medium red onion, finely diced
  • Juice of 2 limes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 4 plum tomatoes, centers removed and cut into medium cubes
  • 1/2 avocado, diced medium
  • 1 small jalapeño, seeded and finely diced
  • 1/4 cup cilantro leaves, finely chopped
  • Salt and pepper


  1. Cut the hearts of palm into 1-inch slices, then cut each slice in quarters.
  2. In a medium bowl, toss together the hearts of palms and the red onion. Add the lime juice, cumin, coriander, and garlic. Cover with plastic wrap and refrigerate for 1 hour.
  3. Remove from the refrigerator and gently mix in the diced tomatoes, avocado, jalapeño, and chopped cilantro. Season with salt and pepper to taste.





Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.



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1 Months Ago

How many servings does this make?


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