Name: Shrimp & Hearts of Palm Ceviche
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb cooked shrimp; 0.25 cup cilantro; 0.5 red onion; 1 can hearts of palm; 1 can diced tomatoes; 0.333 cup chili sauce; 1 lime; 1 tsp kosher salt

From the Cook

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Shrimp & Hearts of Palm Ceviche

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Ingredients

Warning0 allergens identified

Shrimp & Hearts of Palm Ceviche

1 lb cooked shrimp peeled and deveined (I used 50-70 count frozen shrimp, defrosted)

¼ cup cilantrochopped fine

½ red onionfinely diced

1 can hearts of palmdrained and cut into coins 14 oz

1 can diced tomatoes

⅓ cup chili sauce

1 limejuice of

1 tsp kosher salt

Instructions

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Instructions

Cut the shrimp in half, lengthwise.

Place all the ingredients in a bowl and stir to combine.

Cover and refrigerate 2 hours until chilled or serve immediately.

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Tips & Tricks (5)

Pre-chill Your Ingredients ❄️
Refrigerate all components, especially the shrimp and serving bowl, for at least 30 minutes before assembling to ensure the ceviche stays perfectly chilled and the lime juice doesn't warm the delicate proteins.
Use Fresh Lime Juice Only 🍋
Always squeeze lime juice fresh just before serving—bottled juice lacks the bright acidity and complex flavor needed to properly 'cook' the shrimp and balance the spice from the chili sauce.
Drain Hearts of Palm Thoroughly 🌴
Rinse canned hearts of palm and pat them completely dry with paper towels to remove excess liquid and metallic flavor, preventing a watered-down or tinny-tasting final dish.
Reserve Lime Juice for Last-Minute Tossing 🥢
Combine all ingredients except lime juice, then add fresh lime juice in the final 30 seconds before serving to maintain the shrimp's tender texture and prevent over-curing.
Balance Spice with Cooling Elements 🌶️
If your chili sauce is particularly hot, slightly increase the cilantro and red onion proportions to provide cooling, herbaceous contrast and prevent the dish from becoming one-dimensionally spicy.