How long does spicy mexican hearts of palm ceviche [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can spicy mexican hearts of palm ceviche [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is spicy mexican hearts of palm ceviche [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spicy mexican hearts of palm ceviche [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is spicy mexican hearts of palm ceviche [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Spicy Mexican Hearts of Palm Ceviche
[Vegan]

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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Discover more recipes with these ingredients

Spicy Mexican Hearts of Palm Ceviche [Vegan]

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... Read More

Ingredients You Need for Spicy Mexican Hearts of Palm Ceviche [Vegan]

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

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How to Prepare Spicy Mexican Hearts of Palm Ceviche [Vegan]

Cut the hearts of palm into 1-inch slices, then cut each slice in quarters.
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.
Remove from the refrigerator and gently mix in the diced tomatoes, avocado, jalapeño, and chopped cilantro. Season with salt and pepper to taste.