Food Recipes Fish-Free Ceviche 5.0 (2) 1 Review Hearts of palm stand in for fish in this plant-based take on ceviche, which begs the question: Why should ceviche be limited to seafood? A lime-and-coconut dressing coats each chewy piece with zesty flavor, while a shower of bell pepper, celery, cilantro, and shallot bring pretty color and an explosion of flavor. Serrano adds a lot of kick—if you’re sensitive to heat, deseed the chili before using. It’s a unique appetizer or a fresh way to mix up your afternoon snack. Just spoon onto plantain chips or sturdy crackers. By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on August 11, 2020 Rate PRINT Share Close Photo: Greg DuPree Hands On Time: 10 mins Total Time: 10 mins Yield: 4 serves Ingredients ½ cup well-shaken and stirred canned coconut milk ½ teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 lime) ½ teaspoon kosher salt 1 14-oz. can hearts of palm, drained and sliced diagonally 1 red bell pepper, finely chopped 1 stalk celery, thinly sliced diagonally ¼ cup chopped fresh cilantro leaves 2 tablespoons finely chopped shallot (from 1 shallot) 1 serrano chile, seeded and finely chopped Tostones or plantain chips, for serving Directions Whisk coconut milk, lime zest and juice, and salt in a large bowl. Fold in hearts of palm, bell pepper, celery, cilantro, shallot, and chile. Serve with tostones. Make ceviche up to 1 day ahead. Let come to room temperature before serving, about 30 minutes. Chef's Notes Hearts of palm: Harvested from the core of palm trees, this versatile vegetable with a subtle flavor is a clever stand-in for seafood in ceviche and crab cakes. Plus, it’s rich in anti-inflammatory antioxidants and high in potassium, which can help balance sodium levels. Rate It Print