Hearts of Palm Ceviche
Nothing says summer to me more than ceviche. I love the concept of "cooking" your food in lime juice, rather than turning on an oven or stove. Its hot enough without having to do any of that nonsense.
Traditional ceviche is raw fish cured in citrus juices, but my version uses hearts of palm instead. You can eat ceviche as an appetizer or main course, as it's both filling and refreshing. This dish is full of fiber, antioxidants, and healthy fats that detox heavy metal build-up in the body, rather than contribute to it.
This recipe is best eaten within 48 hours of being made for maximum freshness of flavor. If using avocado, add that to each serving when you're ready to eat to avoid browning.
1/4 cup fresh squeezed lime juice
1 tsp raw honey
1 tsp sea salt
1 jalapeno, finely chopped
1/4 of a large red onion, thinly sliced
3 medium tomatoes, seeded and chopped
2 jars/cans of hearts of palm, soaked for at least 15 minutes, rinsed, drained, and sliced into thin rounds
1/2 cup chopped cilantro
Corn tostadas or other gluten free option*
Additional raw onion or cilantro
In a large bowl, whisk together the lime juice, raw honey, and sea salt until the honey dissolves.
Add the red onion and jalapeno and stir to marinate.
Break down tomatoes, slice up the hearts of palm, and chop the cilantro and add to the bowl with the onion and jalapeno. Stir to combine, cover, and refrigerate about 30 minute before serving.
Serve on a bed of lettuce, on a tostada, or however you prefer!
*I like to take gluten free tortillas and crispy them up in a dry pan over medium eat. This keeps the corn out and provides you the crunch without adding any oil.