Heart of Palm Ceviche

Heart of Palm Ceviche


A vegan interpretation of a classic ceviche that is simple, easy, and vibrant, especially during summer months.



  • 2 cans (14oz.) Hearts of palm, drained
  • 3 Plum tomatoes, pulp removed, diced
  • ½ Red Onion, finely diced
  • 1 Habanero pepper, finely diced
  • 2 tbsp. Lime juice, fresh
  • 3 tbsp. Aroma olive oil
  • 1 tbsp. Chopped cilantro to taste
  • Chips (plantain or tortilla) or tostada shells


  • 10 – 15 mins


  • 45 mins (including 30 mins to let food chill)


  1. Cut the hearts of palm in slices of halfmoon pieces
  2. In a large bowl, combine the hearts of palm, tomato, onion, and habanero pepper
  3. Add the lime juice, olive oil, and cilantro. Mix well (Hold off on seasoning it). 
  4. Let marinate in the refrigerator for 30 min.
  5. Season with salt and mix to combine
  6. Serve with chips or tostadas.