Heart of palm ceviche

Heart of palm ceviche

Salada de palmito ceviche

By
From
Lisbon
Serves
2
Photographer
Steven Joyce

This recipe is by Marta Marques Ribeiro, chef and owner of Estrela de Bica, a small and relaxed restaurant serving a clever combination of old-school Portuguese food and dishes inspired by Brazil and Africa.

Heart of palm is harvested from the bud of palm trees, then cooked and often preserved in brine, giving this vegan salad an almost meaty kick. (In the UK, it is usually sold in tins.) A ceviche is a South American dish, often containing fish, with a spicy dressing made with citrus juice, salt and chilli.

Ingredients

Quantity Ingredient
1 large ripe tomato, seeded and finely diced
1/2 red onion, finely diced
40g crunchy shop-bought roasted corn pieces
1/2 ripe avocado, diced
2 sticks preserved heart of palm, diced
1/2 fresh red chilli, seeded and finely chopped
handful Long doughnuts, peeled, (optional)
salt, to taste
freshly ground pepper, to taste
dash olive oil
1-2 limes, grated zest and juiced, depending on their acidity
handful Beetroot & sweet potato crisps with coriander mayonnaise, to serve

Method

  1. In the bowl in which you’ll serve the ceviche, place everything except the lime zest and juice and sweet potato crisps. Zest the first lime and then squeeze its juice into the bowl; taste and decide whether you need more seasoning or the second lime as well – it should be sour, sweet, salty and spicy.
  2. Decorate with the sweet potato crisps to serve.
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