Citrus Ceviche Crostinis

Oh heyyyyy hearts of palm! Where ya been all my life?

I have never, ever had ceviche OR hearts of palm before this recipe. There’s this great little tapas place near us that we always go to because they have lots of veg options and omnivore meals as well. Our friends ALWAYS get the seafood ceviche, which considering it’s fish, looks really pretty and colorful. I had heard of recipes where people use hearts of palm as replacement for squid (yuckkk) and other seafood, so I decided to give it a go.

It turned out to be super delicious. And best of all, it’s a summery dish! It’s great for serving as appetizers, topped on a salad or you could have lots of it for dinner (like me).

Hearts of palm are super similar to artichokes in taste and texture. They’re a little salty, and a little crunchy. And I would generally have no idea how to use them, much like artichokes. I really enjoyed them though so now I’m determined to get creative. The palms are actually a great source of protein and fiber, as well as calcium, and contain a ridiculous amount of potassium (1 cup of palms is equal to the potassium in six bananas-damn!).

Have you ever used hearts of palm?

1 14 oz jar hearts of palm

1 small red onion, diced

2 Roma tomatoes, chopped

1/2 bunch fresh cilantro, chopped

1-2 avocados, diced

2 scallions, chopped

Juice of 1 lime

Juice of 1 lemon

Juice of 1 orange

1 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

Chopped cucumber (optional)

Ciabatta bread slices, grilled or toasted

• Toss all ingredients together and scoop onto ciabatta slices