Ceviche de Palmito com Abacaxi

Heart of palm (palmito) is a prized ingredient across Brazil, harvested from the pupunha palm in sustainable farms. This modern vegan ceviche replaces fish with firm palmito, marinated in citrus until it absorbs all the bright acidity — a plant-based take that is wildly popular in Brazilian coastal restaurants.

Serves: 4

Ingredients

• 400g (14 oz) canned heart of palm, drained and sliced into rounds
• 200g (7 oz) fresh pineapple, finely diced
• 1 small red onion, finely diced
• 1 red chilli, seeded and minced
• Juice of 3 limes
• Juice of 1 orange
• 2 tbsp (30ml) extra-virgin olive oil
• Large handful fresh coriander (cilantro), chopped
• 1 small cucumber, seeded and finely diced
• 1 tsp flaky sea salt
• ½ tsp ground white pepper
• Tortilla chips or cassava crackers to serve

Instructions

1. Soak diced red onion in cold water for 5 minutes to mellow the raw sharpness. Drain.
2. Combine heart of palm, drained onion, pineapple, chilli, and cucumber in a non-reactive bowl.
3. Whisk together lime juice, orange juice, olive oil, salt, and white pepper. Pour over the palmito mixture.
4. Stir gently, ensuring the heart of palm is well coated. Cover and refrigerate 20 minutes.
5. Stir in chopped coriander and taste for seasoning.
6. Serve cold in glasses or bowls with cassava crackers or tortilla chips.

Cook's Notes: For extra depth, add a small splash of coconut water to the marinade. The heart of palm should be chilled beforehand so the ceviche stays cold after assembly. Pineapple can be replaced with green mango for a more acidic finish.