You say ceviche, I say Gesundheit! but when it comes to this mock-fish fiesta we’ll all say yum! Â It was our friends at Food.com that turned us onto this dish. I’ve made a few aesthetic adjustments, but left their recipe mostly intact…That said, there is plenty of creativity to be had here, so feel free to fish around for your own personal tastes and let us know what’s bitin’.
What you’ll need:
1 14oz can of hearts of palm
2 tomatoes, diced into cubes
½ red onion, sliced
½ Cup fresh cilantro, chopped
2 jalapeños, diced (you can use less …or more to taste)
2 limes, juice of
1 Tablespoon olive  oil
Pinch of sea salt
Couple of turns of the pepper mill
Avocado (cubed , if you want it)
Cucumber (cubed, if you want it)
Some fiddleheads (if in season)
Step one:
Lightly pan sear your fiddleheads in about 1 Tablespoon of olive oil (you can even add salt and lemon to them while they are cooking…if you’ve never cooked fiddleheads before, think of them as you would asparagus).
Step two:
Prep all your vegetable (Food.com suggests popping the centers out of your hearts of palm for a cool look… I agree).
Step three:
Mix all you ingredients (except the fiddleheads) together in a large bowl. Â Once everything is well mixed, spoon out into a martini glass or shallow bowl. Now you can add the fiddleheads to the rim of the glass or top of the bowl for that cool octopus tentacle-look that just screams tasty treat.
You can also garnish with limes, seasoned chips, or whatever your salty sea senses  say.
Fiddlin’ with Ceviche
What you’ll need:
1 14oz can of hearts of palm
2 tomatoes, diced into cubes
½ red onion, sliced
½ Cup fresh cilantro, chopped
2 jalapeños, diced (you can use less …or more to taste)
2 limes, juice of
1 Tablespoon olive  oil
Pinch of sea salt
Couple of turns of the pepper mill
Avocado (cubed , if you want it)
Cucumber (cubed, if you want it)
Some fiddleheads (if in season)
Step one:
Lightly pan sear your fiddleheads in about 1 Tablespoon of olive oil (you can even add salt and lemon to them while they are cooking…if you’ve never cooked fiddleheads before, think of them as you would asparagus).
Step two:
Prep all your vegetable (Food.com suggests popping the centers out of your hearts of palm for a cool look… I agree).
Step three:
Mix all you ingredients (except the fiddleheads) together in a large bowl. Â Once everything is well mixed, spoon out into a martini glass or shallow bowl. Now you can add the fiddleheads to the rim of the glass or top of the bowl for that cool octopus tentacle-look that just screams tasty treat.
You can also garnish with limes, seasoned chips, or whatever your salty sea senses  say.
Enjoy friends!