Hearts of Palm Ceviche

The weather this week in Ireland has been incredible. Sorry to rub it in UK people, but clear skies and temperatures of 21-22C every day have made exploring round the West Coast an absolute joy. I even went cycling on the Aran Islands! 🚲

Now back in Dublin and it's time to get back into a routine and some better food planning again after one too many wines and full Irish breakfasts! This is a Hearts of Palm Ceviche I made back in London a few weeks ago, just the kind of food for a glorious day.

I found the recipe on iheartpalm.com which sadly doesn't seem to updated anymore (if there's anyone out there who was involved I'd love to hear from you!). I got ridiculously over-excited about the website and their social media accounts when I discovered Hearts of Palm in a delicious salad we were served on holiday in Spain in April.

Hearts of Palm are a firm white flesh that comes from the centre of the acai palm tree. The delicate flavour is a little like artichoke and the heart resembles a very thick white asparagus stem. 

You can find them in the canned vegetable aisle at the supermarket and they have some many health benefits: lots of fibre to fight constipation, high zinc content to help fast healing and lots of vitamin C for a strong immune system. Plus at only 25 calories per 4, they're a great tasty addition to salads that you don't need to worry about adding up. 

The only downside for strict yeast-free is they're often preserved using a little citric-acid. So just be aware if you're trying to steer completely clear. 

PREP TIME: 15 minutes
COOK TIME: 0 minutes


  • 400g Hearts of Palm, sliced thickly 
  • 15 cherry tomatoes, quartered or halved
  • 1 roasted red pepper, diced
  • 1 fresh red chilli, minced
  • 1 handful coriander (cilantro), finely chopped
  • The juice of 1 lime
  • 1 avocado
  • 1 pinch of cumin powder
  • Salt and pepper to taste


1. Toss together the Hearts of Palm, avocado, tomatoes, bell peppers and the chilli; add the juice of 1 lime.

 2. Add in cumin, salt and pepper, toss and let it sit for 5 minutes. Taste and adjust the seasoning to taste.

3. Toss in the coriander just before serving.