Ceviche Palmito
Ceviche Palmito is a creative adaptation of the traditional Ceviche dish which usually uses fish, now made completely plant-based using banana blossom or bamboo shoots as the main ingredient. Soft yet crunchy banana blossom pieces are soaked in fresh lime juice until naturally "ripe", then mixed with tomatoes, shallots, chilies and coriander leaves. This dish is very special because it presents the fresh sour, mild spicy and savory taste typical of Ceviche without any animal ingredients at all. The texture is very similar to fresh fish, very refreshing and suitable to be served as an appetizer or side dish.
Shared by Venera
Time
60 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 300 grams of canned/fresh banana blossom/canned bamboo shoots, cut into small cubes
- 8 to 10 limes, take the juice (about 150 to 200 ml)
- One large red onion, thinly sliced then soak in salt water for a while
- Two fresh red tomatoes, cut into small cubes
- 1 to 2 red chilies, seeds removed, finely sliced (adjust to your preference for spiciness)
- One bunch of fresh coriander leaves, finely chopped
- One tablespoon of olive oil
- Salt and black pepper to taste
- Avocado slices and cassava chips for garnish
👩🍳 Instructions
- 1
If using fresh banana blossoms, boil them briefly in salt water to remove the sap and bitterness, then drain and chop. If you use canned ones, just drain the liquid.
- 2
Put the banana pieces and stems into a glass container, pour in all the lime juice until all the pieces are submerged. Cover and refrigerate for 30 to 40 minutes until the color changes and the texture becomes softer.
- 3
After soaking, add the shallots, tomatoes, chilies, cilantro, olive oil, salt, and pepper. Stir gently until well combined.
- 4
Taste and adjust the sour, salty and spicy taste.
- 5
Serve immediately chilled with avocado slices and cassava chips. Your special treat is ready to be enjoyed!