Delicious & Easy

Hearts of Palm Ceviche

Sweet and hot peppers grow beautifully in the California sun. You will find many specialty varieties of peppers at summer farm stands, signaling it’s time to spice up new recipes and savor your favorites.

Bring on the heat by fermenting local cayennes to make a homemade hot sauce, or char them to perfection on an open flame. Jalapeño peppers serve up beautifully in this dish.

Ingredients for

Hearts of Palm Ceviche

1 can hearts of palm, drained and roughly chopped

1 cucumber, diced

1 shallot, diced

1 jalapeño, seeded and minced

1 handful cherry tomatoes, diced

1⁄4 cup cilantro, chopped

1 tablespoon kelp granules

1⁄2 teaspoon fine sea salt

2 small limes, juiced

1 tablespoon extra-virgin olive oil

Tortilla chips to serve

Serves 4–6

Instructions for

Hearts of Palm Ceviche

Add all ingredients to a large bowl and stir until thoroughly combined. Adjust seasoning to taste and enjoy with tortilla chips.

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Questions About This Recipe


Notes & Thoughts

Edible San Diego Summer 2022 Issue 66
Cover image by Dave Rudie.

Published in the print edition of Edible San Diego's summer 2022 issue.

Read issue 66 online now.