Ceviche, also known as cebiche or seviche, is a popular Latin American dish. Ceviche is usually made with raw fish that is marinated in citrus juice, such as orange, lemon or lime. Ceviche is one of my favorite spring and summer dishes.
We have many different variations of ceviche in Colombia, such as Ceviche de Pulpo (Octopus Ceviche), Ceviche de Camarones (Shrimp Ceviche), Ceviche de Pescado (Fish Ceviche), Ceviche de Camarón con Coco (Coconut Shrimp Ceviche) and Ceviche de Camarones y Mango (Shrimp and Mango Ceviche).
Most ceviches are made with seafood, but there are some exceptions and this ceviche vegetariano (meatless ceviche) is one of them. It’s made with artichokes, hearts of palm, tomatoes, red onion, cilantro, red pepper, lime juice, salt and pepper. It’s light, refreshing and full of flavor, just like the seafood ceviches, yet completely meatless.
Colombian-style ceviches are usually served with saltine crackers, plátanitos (plantain chips) or patacones (fried green plantain).
(4 to 6 servings)
- 2 cups sliced hearts of palm
- 1 12-ounce jar marinated artichoke hearts, drained and cut into pieces
- 2 medium tomatoes,seeded and diced
- Juice of 8 limes
- 2 tablespoons of white vinegar
- 1 small red bell pepper, seeded and diced
- 1/2 small Serrano pepper (optional)
- 1 small red onion, finely sliced
- 1/4 cup chopped cilantro
- 1 teaspoon olive oil
- Salt to taste
- oak the red onions with warm water and a pinch of salt for about 5 minutes, rinse and drain.
- Mix the sliced onions, lime juice, vinegar and let marinate for 30 minutes.
- Add the rest of the ingredients. Stir well and let rest for at least 30 minutes in the refrigerator. Serve with plantain chips or patacones.