As part of the local Blue Zones Project efforts, we are delighted to feature Blue Zones approved recipes from their international kitchen with more healthy at-home offerings to come from local restaurants and chefs.
This Hearts of Palm Ceviche is a perfect feel-good summer dish as it brings “all the cool citrus flavor and texture of traditional ceviche, with none of the health or environmental risks.”
The Blue Zones Kitchen also states that hearts of palm are harvested from the inner core of certain palm trees, and Costa Ricans eat them cooked or in salads. Easy to enjoy and prepare, they are rich in immune boosters vitamin C and zinc. This ceviche is traditionally made with searingly hot habanero peppers, but you can substitute with sweet or mild peppers if you’re spice averse.
Ingredients:
- 1 cup hearts of palm, sliced into small rounds (use fresh, canned or jarred)
- 1 small sweet onion (like Vidalia), quartered and sliced
- 2 small sweet red peppers, cut into ¼-inch dice
- ¼ small habanero pepper, seeded and minced (optional substitute: sweet or mild peppers)
- 1 tbsp chopped fresh cilantro
- Juice of 1 to 2 limes
- 1 tsp salt
- Pepper (optional)
Directions:
- Combine ingredients through cilantro in a bowl, drizzle with lime juice and add salt; toss to combine.
- Season with pepper, if desired, and serve immediately. Enjoy alone or served with popcorn, plantain chips, or tortilla chips.
For more Blue Zones approved recipes, visit www.bluezones.com/recipe. For updates on the local Blue Zones efforts in Palm Springs and Coachella, see their column on page 6. (Photo by David McLain).
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