35 min Weeknight Magazine kitchen
VegetarianVeganDairy-freeGluten-free
Ceviche is Peru’s national pride. The vegetarian table keeps the leche de tigre — lime, chili, celery, onion — and lets hearts of palm take the lead. It is still a lunch dish, not something to sit until dinner. The sweet potato and corn are not garnish; they are the other half of the plate.
Ingredients
4
- hearts of palm400 g, sliced into coins
- limes8, juiced
- red onion1, slivered
- aji amarillo or habanero1, seeded
- cilantroa handful
- sweet potato1, boiled
- cancha or corn kernels1 cup
- celery1 stalk
- garlic1 clove
Method
- 1
Soak onion in ice water 10 minutes so it stays crisp and less harsh.
- 2
Blend a little palm, lime, celery, garlic, chili, and ice for leche de tigre. Strain.
- 3
Toss the remaining hearts of palm with salt, then the leche and chili. 10 minutes is enough — they should stay snappy.
- 4
Fold in onion and cilantro. Plate with sweet potato and corn. Drink the leftover leche.