Hearts of Palm Ceviche with Corn Chips

A Dish That Tastes Like Vacation

Jun 25, 2025

Ceviche made from the heart . . . of palm. This bright crunchy take on a classic, swaps out the seafood for silky hearts of palm, throws in juicy tomatoes and spicy peppers, and is served with hot, crispy corn chips that make you feel like you’re doing something mildly gourmet. It’s tangy, herby, crunchy, salty . . . basically, a plant-based flavor bomb that also makes great leftovers (if there are any).

Let’s get into it.

🟡 Ingredients

2 cans or jars of hearts of palm
2 serrano peppers (or jalapeños, if that’s your vibe)
1 bunch of cilantro
1 tomato
1 lemon
Salt to taste
10 corn tortillas (or a bag of your favorite store-bought chips, no judgment)

🟡 Equipment

Can opener (hearts of palm don’t open themselves)
Cutting board + knife
Container or bowl with a lid
Air fryer or oven (chips need heat)

🟡 Preparation

Drain and rinse the hearts of palm. Slice into bite-sized chunks and drop them into your container or bowl.
Chop the tomato, cilantro, and peppers. Add them to the bowl.
Squeeze in the lemon juice, sprinkle in some salt, and mix well.
That’s it. You’re basically a ceviche chef now.

🟡 Homemade Corn Chips (Optional But Worth It)

Cut your tortillas into triangles. For smaller bites, go full geometry and add some diagonals.
Air fry at 425°F for about 5 minutes. Watch them closely . . .“perfect” turns into “burnt” real quick.
If using the oven, preheat to 400°F, lay chips on a parchment-lined tray, and bake for about 5 minutes.
Salt ‘em if you want. Eat ‘em either way.

🟡 Tips & Tricks

Hearts of palm: Canned or jarred is totally fine. Find them near the canned artichokes or online.
Spice level: One pepper = mild, two = medium, three = chaos. Your call.
No time to DIY chips? Nobody’s mad. Store-bought works great.
Leftover tortillas? Make extra chips and store them in a container for later (you’ll thank yourself tomorrow).

🟡 Serving Suggestions

Serve with cold drinks at potlucks or picnics.
Pile it into lettuce cups for a no-chip option.
Eat straight from the container with a spoon. No one’s watching.
Stores well for 1–2 days in an airtight container in the fridge.

🟡 Ingredient Spotlight

Hearts of Palm:
The tender, pale core of certain palm trees, hearts of palm have a seafood-like texture that’s eerily perfect for ceviche. But there’s a sustainability catch.

If they’re harvested from single-stalk palms (like coconut or sabal), it kills the tree. Multi-stalk palms (like peach palm or açaí palms) can regenerate if harvested responsibly.
So check your labels . . . or buy from brands that provide sustainable sourcing.

Corn Tortillas:
Humble, versatile, and naturally gluten-free.

Made from ground nixtamalized corn (a.k.a. corn soaked in limewater), they’re a whole-grain carb that actually gives back.
Bonus: you can make chips, tacos, enchiladas, or just stack them in your fridge.

Lemons:
Aside from being nature’s tang grenade, lemons are packed with vitamin C, add brightness to any dish, and make you look like you know what you’re doing in the kitchen.

Pro-tip: roll them on the counter before juicing to get the most out of each squeeze.

🟡 Final Thoughts

This ceviche is an underrated go to summer time recipe. Try it once, and you’ll probably keep a backup can of hearts of palm in your pantry forever.

Experiment with extra ingredients (like avocado, mango, or even seaweed flakes if you’re feeling fishy), or just follow the recipe and accept the compliments.

Tried it? Tweaked it? Hit reply and let us know.

Want more kitchen wins? Check out this online cooking class . . . for plant-based cooks.*