Today I’m sharing a classic that never gets old. This traditional Ecuadorian appetizer is beloved across the country — whether you’re at the beach, in the highlands, the jungle or the Galápagos. It’s simple, versatile and eaten everywhere.
Light, refreshing and healthy, this ceviche is a perfect starter or a cooling dish on a warm day.
In Ecuador, ceviche is usually served as an appetizer, very cold in a small bowl. It’s traditionally accompanied by crunchy additions such as fresh popcorn, toasted corn nuts, patacones or plantain chips. Toss the toppings in and enjoy the contrast of textures with a spoon.
Every Latin American country has its own take on ceviche. Peruvian ceviche often resembles a shrimp cocktail or dip enjoyed with chips, while Ecuadorian ceviche tends to be more like a cold, tangy soup served with crunchy accompaniments. I adore this Ecuadorian style — it’s my favorite.
If a trip to Ecuador isn’t on your calendar, bring a taste of the country to your kitchen. This hearts of palm ceviche is easy to make and especially appealing if you prefer fresh, wholesome dishes.
Hearts of Palm Ceviche
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- Author: Mariel Lewis
- Total Time: 1 hr 45 mins
- Yield: 8 servings
Description
This Hearts of Palm Ceviche is bright, citrusy and wonderfully refreshing — the ideal dish for a hot day or a light starter any time of year.
Ingredients
Units
Scale
- 2 cups hearts of palm, thinly sliced or cubed
- 3 tomatoes, skin removed and grated
- 1 purple onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 cup freshly squeezed orange juice
- 1 cup freshly squeezed lime juice
- 1 bunch cilantro, finely diced
- 1 bunch parsley, finely diced
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Place the sliced onion in a small bowl with cold water and a pinch of salt. Let it soak for about 10 minutes, then drain and rinse in a strainer. Set aside.
- In a medium bowl, combine the grated tomatoes, rinsed onions and hearts of palm. Stir gently to combine and set aside.
- In a separate bowl, whisk together orange juice, lime juice, olive oil, sea salt and freshly cracked black pepper. Pour the dressing over the tomato-onion-hearts of palm mixture, cover and refrigerate for 1 hour to chill and let the flavors meld.
- Serve the ceviche cold and garnish with the finely chopped cilantro and parsley. Add your favorite crunchy accompaniment if desired.
- Prep Time: 30 mins
- Cook Time: 1 hr 15 mins
- Category: Appetizer
- Cuisine: Latin American