Hearts of Palm Ceviche

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Los Angeles cook Jocelyn Ramirez developed this plant-based crockery to punctual her of Mexico’s “beautiful ceviche dishes,” she writes successful her book, “La Vida Verde.” Here, she marinates hearts of thenar (palmitos) successful citrus foodstuff and olive lipid to springiness it a spirit and texture akin to crabmeat, past pairs it with juicy tomato, creamy avocado, caller cucumber and spicy jalapeño. Serve with chips oregon connected a tostada.

Adapted from “La Vida Verde” by Jocelyn Ramirez (Page Street Publishing, 2020).

Ingredients

measuring cup

Servings: 4-6

One (14-ounce) tin hearts of palm, drained
1/2 cupful caller citrus foodstuff from astir 2 to 3 lemons
1/4 cupful extra-virgin olive oil
1 spoon good oversea salt, positive much to taste
1/4 spoon freshly crushed achromatic pepper, positive much to taste
1 globe tomato, stemmed, cored and diced (1 cup)
Flesh of 1 Hass avocado, diced
1 mean Persian cucumber, peeled and diced (1 1/2 cups)
1/2 jalapeño chile pepper, stemmed and finely chopped
1 tiny clump caller cilantro, finely chopped (1 cup)
1 spoon achromatic sesame seeds, for garnish (optional)
Tortilla chips oregon tostadas, for serving

Nutritional Facts

Per serving (based connected 6)

Calories
155
Fat
13 g
Saturated Fat
2 g
Carbohydrates
9 g
Sodium
679 mg
Protein
3 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “La Vida Verde” by Jocelyn Ramirez (Page Street Publishing, 2020).

Tested by Joe Yonan.

Published August 15, 2020

Updated March 17, 2026