Hearts of Palm Ceviche
Enjoy this light, tart infused ceviche during the summer holiday. Ceviche is popular, usually prepared with seafood, along the coast of Central and South America. A citrus marinade, leche de tigre or tiger's milk, flavors the dish and adds brightness to the ingredients. My recipe does not call for seafood, making it more friendly to vegetarians and those concerned about uncooked fish. Serve on its own, with homemade tortilla chips, in salad wraps, or your own variation. This recipe may also be scaled up to serve more people.
10 ounces hearts of palm
1 teaspoon lime zest (organic)
2 lemons (organic)
1 Mexican onion
2 yellow chili peppers (Hungarian peppers)
1 small shallot
2 yellow mangoes (Ataúlfo--baby mangoes) (organic)
1 Hass avocado
1 large orange bell pepper
1/2 cup cilantro
Wash the lemons and lime.
Juice the lemons into a large bowl.
Zest the lime into the bowl with lemon juice.
Peel and wash the Mexican onion.
Thinly slice the green top of the onion.
Dice the white bulb.
Place the sliced and diced onion into the bowl.
Wash yellow chili peppers.
Thinly dice the yellow chili peppers, then remove the seeds and ribs of the peppers.
Place the diced peppers into the bowl.
Peel and thinly dice the shallot.
Place the diced shallot into the bowl.
Wash and cut the mangoes into thin wedges--holding the mango upright cut off each side or cheek, parallel to the seed.
Squeeze lemon juice over the mango wedges and reserve the wedges to the side.
Slice the avocado in half, lengthwise.
Remove the avocado pit.
Place the avocado halves on a cutting board, use a smaller knife to cut the flesh into diced segments with a cross-hatch pattern, keeping the avocado on the cutting board, spoon out the flesh into the bowl.
Gently mix with the lemon juice in the bowl.
Wash the orange bell pepper.
Remove the stem from the bell pepper, then thinly slice.
Remove the seed and ribs of the bell pepper.
Set the sliced bell pepper to the side.
Chop the hearts of palm into 1/2 inch pieces.
Set the chopped hearts of palm to the side.
Plate the ingredients--spoon the bowl ingredients on to a platter, then top with the mango, bell pepper, and hearts of palm.
Salt and pepper to taste.
Gently wash and snip the cilantro with scissors, then use to garnish the ceviche.
Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.
Join the Pointe Viven circle
sign-up for email updates.