Ingredients

• 2 cans of hearts of palm (14 oz each)
• 1/2 large red onion, thinly sliced
• 3 grated/processed tomatoes
• juice of 4 lemons
• juice of 2 oranges
• 1 cup of coriander/cilantro finely chopped
• 1 tablespoon olive oil
• 1/2 tablespoon cane sugar
• Salt to taste
• *Serve with plantain chips, corn nuts, popcorn

Preparation

1. Cut the hearts of palm into slices or cubes
2. Mix the hearts of palm with half the lemon juice and all the orange juice
3. Soak the sliced ​​onions in cold water with a teaspoon of salt for about 5-10 minutes. Sift and rinse well. This helps remove the bitter taste of the onion.
4. Mix the washed red onion slices,  half the finely chopped cilantro, the sugar, the rest of the lemon juice and salt to taste. Let it marinate for 5-10 minutes.
5. Mix the marinated hearts of palm with the onion and tomato sauce. Add the rest of the chopped coriander.
6. Add the grated tomato and oil, mix well. Taste and adjust the salt to your liking. Let the ceviche marinate for at least 30 minutes – in the refrigerator – before serving.
7. You can add the diced avocado and minced chilies/chili peppers directly to the ceviche platter just before serving, or you can add them to each individual dish or serving as desired.