This Hearts of Palm Ceviche Pasta Salad is a refreshing and plant-based twist on traditional ceviche, combining zesty citrus flavors and tender hearts of palm with a pasta base. Perfect as a light side dish or a vibrant main course, this recipe uses simple ingredients to create a satisfying meal.
Why You’ll Love This Recipe
- Vegan alternative: Skip the raw fish and enjoy the tender texture of hearts of palm.
- Easy to prepare: Made with pantry staples and fresh produce.
- Versatile serving options: Enjoy as a pasta salad or in lettuce cups.
- Nutritious and flavorful: Packed with wholesome ingredients and bright citrus notes.
Ingredients
- 1 can (14 oz) Hearts of Palm (sliced): The star ingredient mimicking the texture of raw seafood.
- 8 oz Pasta:
- Sun Dried Tomatoes
- 2 tablespoon Lemon Juice: Adds the essential citrusy brightness.
- 2 tablespoon Olive Oil: For richness and smooth flavor.
- ¼ cup Red Onion (finely sliced) or white: Provides a sharp, savory bite.
- ¼ cup Fresh Mint (chopped): Adds refreshing herbal notes.
- Salt and Black Pepper (to taste): To enhance and balance the flavors.
- Old bay seasoning & or nutritional yeast
Steps
- Prepare the Pasta: Cook the hearts of palm pasta according to the package instructions. Drain, rinse, and let cool.
- Mix the Ceviche Base: In a large bowl, combine sliced hearts of palm, red onion, and fresh mint.
- Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over the hearts of palm mixture and toss to combine.
- Combine: Gently mix the cooled pasta into the ceviche base until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Garnish with additional fresh mint and enjoy in lettuce cups or as a standalone salad.
Variations
- Add veggies: Include diced cucumbers or radishes for extra crunch.
- Herbal twist: Swap mint with fresh parsley or cilantro.
- Low-carb option: Skip the pasta and serve the hearts of palm mixture alone.
- Additional ingredients: Incorporate tortilla chips, dulse flakes, jalapeño, cherry tomatoes, lime juice, or orange bell pepper for a more traditional ceviche flavor.
Substitutions
- Hearts of Palm Pasta: Use cooked spaghetti, zucchini noodles, or any pasta of your choice.
- Olive Oil: Substitute with avocado oil for a different flavor profile.
- Fresh Mint: Replace with basil or dill for a new herbal dimension.
FAQ
Q: Can this be made ahead of time?
A: Yes! Prepare the hearts of palm mixture in advance and mix with the pasta just before serving.
Q: How should I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I use canned hearts of palm?
A: Absolutely. Just drain and rinse them well to remove any brine.
Top Tip
Chill the salad for at least 30 minutes before serving. This step is crucial for enhancing the flavors and achieving the perfect texture.
Hint
For a light and refreshing touch, serve this salad in crisp lettuce cups as an appetizer or side dish.
Hearts of Palm Ceviche Pasta Salad
This Hearts of Palm Ceviche Pasta Salad is a refreshing and plant-based twist on traditional ceviche, combining zesty citrus flavors and tender hearts of palm with a pasta base. Perfect as a light side dish or a vibrant main course, this recipe uses simple ingredients to create a satisfying meal.
Ingredients
- 1 can 14 oz Hearts of Palm (sliced): The star ingredient mimicking the texture of raw seafood.
- 8 oz Pasta:
- 2 tablespoon Lemon Juice: Adds the essential citrusy brightness.
- 2 tablespoon Olive Oil: For richness and smooth flavor.
- ¼ cup Red Onion finely sliced or white: Provides a sharp, savory bite.
- ¼ cup Fresh Mint chopped: Adds refreshing herbal notes.
- Salt and Black Pepper to taste: To enhance and balance the flavors.
- Old bay seasoning & or nutritional yeast
- Sun Dried Tomatoes
Instructions
- Prepare the Pasta: Cook the hearts of palm pasta according to the package instructions. Drain, rinse, and let cool.
- Mix the Ceviche Base: In a large bowl, combine sliced hearts of palm, red onion, and fresh mint.
- Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over the hearts of palm mixture and toss to combine.
- Combine: Gently mix the cooled pasta into the ceviche base until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Garnish with additional fresh mint and enjoy in lettuce cups or as a standalone salad.
