There are some dishes that go beyond frontiers and countries, that change according to geography and weather, and at the same time gather the identity and diversity of people of a whole continent, I think one of those dishes is Ceviche. You can go around Latin America and you’ll find this dish in almost every country, and it is as diverse as Latin people. The main ingredient is fish and seafood, using the local produce, changing spices and ingredients. Go to Central America and this dish will have a more tropical Caribbean flavour, go to Peru and you’ll find and exquisite signature peruvian dish accompanied with sweet potatoes and crunchy corn called “canchitas”. Probably every country you visit is gonna be proud of the ceviche they make, and it’s gonna be different and unique every time.
I remember being in Little Corn Island, in Nicaragua, and having Palm Heart Ceviche by the turquoise Caribbean sea. Oh what a wonderful meal, and I though that it was perfect for making it in Bolivia, because we are landlocked, so no fresh seafood, but yes lots of palm hearts, so this variation represents this portion of earth. We also have tons of different and colorful potatoes so they make a great addition to the dish.
You may imagine Bolivia as a country full of mountains, really high altitudes, deserts and llamas, but the city I am right now has tropical rainforest weather, lots of humidity and mosquitoes of course, also lots of palm trees, so many times a week I wake up craving for fresh meals, and this ceviche is just perfect to represent the vibe around here.
You can travel trough food, I mean what could taste more Latin than palm hearts, limes, cilantro, avocados and colorful different potatoes?
Also, did you know that in every single country of Latin America we have a different word for popcorn? So if you decide to make a trip trough Latin America, make sure you learn the local word for it. In Bolivia it is called “pipoca” 😉
Vegan Palm Hearts Ceviche
makes 5 portions
- 400 gr fresh palm hearts
- 1 large red onion, finely sliced
- 200 gr fresh corn (2 medium corns)
- 3 red chilis, finely diced, seeds removed
- 1 large avocado, sliced
- 1 bunch fresh cilantro leaves
- juice of 10 lemons
- sea salt and pepper to taste
- mixed potatoes for the chips (as many as you want)
- 2 tbsp coconut oil
1. In a large bowl, mix the lemon juice with salt and pepper and add the chopped palm hearts. Place the bowl in the fridge for 1 hour to marinate them.
2. Meanwhile, cut the potatoes with a mandolin or slice them really thin with a knife and place them in the oven with coconut oil and sea salt on medium temp. Bake them for 15 – 20 minutes, or until gold and crisp.
3. Bring a small pan with salted water to boil, add the corn and cook until fork tender. About 10 minutes.
4. Remove the bowl with the palm hearts from the fridge, add the chilis, the chopped cilantro, the cooked corn, the sliced onion and mix. Add more salt and pepper if needed.
5. For the potato chips, I used “papas nativas”, sweet potatoes and tapioca. Feel free to use any potatoes you have or like.
Serve in individual cups or small dishes and top with the avocado slices. Accompany with the potato chips. Enjoy 🙂