Hearts of Palm Seviche

I don't regularly surf for recipe ideas. Between my brain that thinks in flavors and Ann's wonderful incessant stream of "make this" and "make that," I never want for ideas. But still ideas do come at me from various places, such as when I am wandering through the produce section of the grocery store and the sight of some piece of produce gets my mind riffing. Recently, in something of a surprise, at least to me, one came from an advertisement.

Like a lot of folks, we cut the cord a long time ago and don't watch regular broadcast or cable TV, but we have a couple of streaming channels. We were watching a show the other night when some kind of pre-roll ad starting talking about Hearts of Palm Seviche. And that's all it took to spark an idea.

We both looked at each other and said, "Hearts of palm seviche sounds great."

Hearts of Palm Seviche

It probably sounded great because we have been eating fall vegetables for a couple of months now and are looking for a summery change-up for our vegetarian dinner entrées. Next trip to the store, I bought a couple cans of hearts of palm and all the vegetables that I wanted for the seviche.

It turned out so well that I made it again the week following and it is certain to go on our wintertime dinner menu. 

Hearts of Palm Seviche

You can add whatever you like to your seviche. I thought my first impromptu version was outstanding, so I wrote it down and haven't changed a thing in subsequent versions. This recipe makes two healthy portions or 4-6 appetizer portions.

1 cup grape tomatoes, diced

1/2 seedless cucumber, diced

1 yellow pepper, diced

1 red pepper, diced

1 orange pepper, diced

1/2 red onion, in fine dice

1 avocado, diced

2 15-ounce cans of hearts of palm, sliced into coins

1 bunch cilantro, destemmed and chopped

1 teaspoon Kosher salt, to taste

juice of two limes

Chop and mix. Season to taste. Serve immediately.