Hearts of Palm Ceviche with Cilantro Microgreens & Crispy Root Chips

Fresh Twist on Ceviche: Hearts of Palm & Root Chip Crunch

Ingredients :

  • 1 can hearts of palm, drained and chopped into small chunks (or substitute with lightly blanched oyster mushrooms)

  • ¼ red onion, thinly sliced

  • ½ cup plantain or root vegetable chips (thin and crisp)

  • 1–2 tbsp fresh lime juice

  • 1 tbsp lemon juice

  • ½ tsp sea salt

  • ½ tsp chili flakes or finely minced chili (optional)

  • 2 tbsp cilantro microgreens

  • 2 tbsp assorted microgreens (e.g., sunflower, pea shoots, or radish, optional)

  • Edible flowers, for garnish (e.g., dianthus, marigold, or nasturtium)

  • 1 tbsp olive oil

  • Zest of ½ lime

Instructions:

  • Marinate the hearts of palm: In a bowl, combine chopped hearts of palm with lime juice, lemon juice, olive oil, salt, lime zest, and chili (if using). Let it marinate for 10–15 minutes to absorb the flavors.

  • Add aromatics: Gently fold in the sliced red onions.

  • Assemble: Spoon the marinated mixture into a shallow bowl. Arrange cilantro microgreens and other microgreens generously on top.

  • Garnish: Decorate with colorful edible flowers and root chips for height and texture.

  • Serve immediately, chilled or at room temp.

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