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Shrimp Hearts of Palm Ceviche

Shrimp Hearts of Palm Ceviche

The ultimate summer dish, Shrimp Hearts of Palm Ceviche is a refreshing blend of flavors that captures the essence of coastal cuisine. With tender shrimp, crunchy hearts of palm, and zesty lime, it’s perfect for hot days and gatherings alike. Try it tonight!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp large cooked, peeled and deveined
  • 1/4 cup cilantro chopped fine
  • 1/2 red onion finely diced
  • 1 can hearts of palm drained and cut into coins (14 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 1/3 cup chili sauce
  • 1 juice of lime
  • 1 teaspoon kosher salt

Equipment

  • Chef's Knife
  • Cutting Board
  • Peeler
  • Wooden Spoon

Method
 

  1. Cut the shrimp in half, lengthwise.
  2. Place all the ingredients in a bowl and stir to combine.
  3. Cover and refrigerate for 2 hours until chilled or serve immediately.

Notes

Storage: Store any leftovers in an airtight container in the fridge. The ceviche is best enjoyed within two days.
Freezing: While I don’t recommend freezing ceviche, you can freeze the shrimp before preparing for future use. Just make sure to thaw them before mixing.
Pairing: Serve your ceviche with fresh avocado slices or alongside a refreshing salad for a complete meal.
Presentation: Garnish with extra cilantro or lime wedges for a beautiful presentation.
Variations: You can experiment with adding diced mango or jalapeño for a sweet or spicy kick!