Hearts of Palm Ceviche with Coconut-Passion Fruit Marinade
Hearts of Palm are an amazing plant-based substitute for seafood on this colorful and mouthwatering dish. Their texture and color are very similar. The marinade is creamy, tangy, and oh-so-delicious; the coconut milk and passion fruit are definitely speaking to my Caribbean roots.
Fresh ingredients are amazing and I’m grateful that I have access to many of them. I wanted to create a dish that utilized canned ingredients that many could afford and access: hearts of palm, coconut cream, and corn. It was my way of showing how humble ingredients can be used to create beautiful and appetizing food.
Buen provecho!
INGREDIENTS
- ½ cup fresh lemon juice
- ½ cup canned coconut cream
- ½ cup cilantro stems (zero-waste)
- ½ cup (loose) celery leafs
- 2 tbsp passion fruit pulp
- 2 cloves of garlic
- 1 tsp red pepper flakes
- ¼ tsp coarse sea salt + more to taste
- ¼ tsp freshly ground black pepper + more to taste
- 1 14-oz can hearts of palm, drained – 7.7 oz net weight
- ¼ cup small diced celery
- ¼ cup small diced bell peppers
- 6 slices cooked, peeled yams
- 1/3 cup crispy (canned) corn kernels. See note*
- ¼ cup lime-marinated red onions (recipe below)
- 3 tbsp chopped cilantro leafs
METHOD
To make marinade: Place first 9 ingredients in a high-powered blender. Process on high for 1 minute, until sauce is very smooth.
In a bowl, combine hearts of palm, celery, and bell peppers. Add marinade and mix until all ingredients are well coated. Taste and adjust seasoning. This may be made ahead of time and saved in the refrigerator, covered, for up to 1 hour.
Divide hearts of palm ceviche evenly into 2 deep bowls. Add 3 slices of yams to the side of the bowl. Line up around 2 1/2 tbsp of crispy corn on the side of the bowl. Top ceviche with 2 tbsp of lime-marinated onions. Garnish with cilantro leaves.
Lime-Marinated Red Onions “Salsa Criolla”
INGREDIENTS
- ½ cup (loose) finely julienned red onions
- 3 tbsp freshly squeezed lime juice
- Pinch of salt + more to taste
- Optional: 1 tsp minced jalapeños
METHOD
Mix all ingredients in a small bowl and allow to marinate for 5-10 minutes
*Note: I placed about 1/3 cup of (drained) canned corn on a baking tray, drizzled it with a little olive oil, and broiled it in the oven on high for 10 min. If you have frozen corn, that works as well.