aguachile de palmito
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Hearts of Palm Ceviche (Aguachile)

Halloween is right around the corner and it look like it’s going to be Star Wars crazy. Up until a couple of weeks ago I had never watched a single one of the Star Wars movies. I can’t blame this one on growing up in Mexico, because I know there are a lot of Mexican Star Wars fans out there. Maybe it’s because I have three sisters, and no brothers. However, ask me anything about Disney movies and I can probably answer in a heart beat. Since the new Star Wars movie is coming out in December my husband has been introducing me to the series. I’ve mostly enjoyed it, but I do have to say I find C-3PO very annoying. A lot of things make sense now though, like Indiana Jones and a thousand other cultural references. I can’t believe it took me so long to watch them.

Spicy Hearts of Palm Ceviche

I know most of you are already in full swing of pumpkin season, but I’m kind of still stuck in summer, since the heat doesn’t seem to want to die down here. What better to cool down the than a spicy hearts of palm ceviche or in this case aguachile?

Spicy Hearts of Palm Ceviche

aguachile de palmito

The Recipe: Hearts of Palm Ceviche (Aguachile)

Aguachile is traditional Mexican dish, similar to ceviche, served on the coast of Mexico. It is usually made with shrimp. For this vegan version I have used hearts of palm as the main ingredient. The tanginess of the lime intermixes with the spiciness of the serranos, and the crunchiness of the red onion really lifts up the hearts of palm. Eat it on it’s own or on a salad, but I think it’s best served on crispy tostadas with creamy avocado slices and a nice cold beer. Enjoy!

Spicy Hearts of Palm Ceviche

aguachile de palmito
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Spicy Hearts of Palm Ceviche (Aguachile)

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 1 can (14.1 oz) Hearts of Palm, sliced
  • 2 cups Sliced cucumber, peeled and without seeds
  • ½ Red onion, thinly sliced
  • ¼ cup Cilantro, chopped
  • ½ - 1 Serrano pepper
  • 2 tbsp. Lime juice, fresh

Preparation

  1. Drain the water from the hearts of palm can. Slice them in half lengthwise and slice them ¼ inch thick.
  2. Peel the cucumber, cut lengthwise, and use a spoon to scoop out the seeds. Do not discard the seeds and flesh.
  3. In a large bowl combine the hearts of palm, 1 cup of the sliced cucumber, and the sliced red onion.
  4. In the blender, combine the serrano pepper, lime juice, chopped cilantro, the additional 1 cup of sliced cucumber, the seeds and flesh that was scooped out of the cucumbers, and process until smooth.
  5. Pour this liquid over the hearts of palm mixture, season with salt and pepper, and let sit in refrigeration for 10 min.
  6. Adjust seasoning and serve on crispy tostadas with sliced of avocado.

Chef's Notes

You can add crumbled seaweed or seaweed powder to make this fishy.