Palm hearts and cauliflower ceviche recipe

Try this delicious vegetable dish!

Palm hearts and cauliflower ceviche

Serves 6


2 Roma tomatoes

1 cup red onion, chopped

1 cup cilantro, chopped

2 jalapeno peppers, seeded and chopped

1 cucumber, diced

1 cup cauliflower, diced

1 14-ounce can hearts of palm, canned, drained

1 tablespoon olive oil

2 lemons

1 avocado

Salt and pepper to taste

In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, cucumber and cauliflower. Mix well. Push the centers out of the hearts of palm, discard and cut remaining hearts of palm into slices. Add the hearts of palm, olive oil and lemon juice, and mix. Add the avocado, season with salt and pepper, and toss gently. Chill for at least 60 minutes before serving.


Calories: 117 | Total fat: 6 g | Saturated fat: 1 g | Monounsaturated fat: 4 g | Polyunsaturated fat: 1 g | Trans fat: 0 g | Cholesterol: 0 mg | Carbohydrates: 16 g | Fiber: 4 g | Total sugar: 8 g | Protein: 3 g | Sodium: 116 mg | Vitamin A: 32 ug | Vitamin C: 35 mg | Calcium: 31 mg | Iron: 1 mg | Folate: 56 ug

*From USDA Nutrient Database

Forward Food is a program by the Humane Society of the United States dedicated to providing resources to help dining programs choose to replace meat with protein-packed, plant-based foods. Through Forward Food, food service directors, major corporations, restaurant chains, chefs, dietitians and NGOs are using plant-based foods to grow a healthier, more sustainable food system.

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