Name: Shrimp & Hearts of Palm Ceviche
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Cuisine: Mexican

From the Cook

1/4

Warning0 allergens identified

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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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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pre-chill Your Shrimp 🧊
Freeze cooked shrimp for 15 minutes before dicing to keep them firm and prevent them from becoming mushy when combined with acidic lime juice.
Lime Juice Timing is Critical 🍋
Add lime juice just 15-20 minutes before serving to prevent over-marinating the shrimp, which can make the texture rubbery and destroy delicate flavors.
Drain Hearts of Palm Thoroughly 💧
Pat canned hearts of palm dry with paper towels and let them sit on a towel for 5 minutes to remove excess liquid, preventing a watery ceviche.
Toast Your Chili Sauce 🌶️
Gently warm your chili sauce in a pan for 30 seconds before adding to release its essential oils and deepen its flavor complexity without overwhelming the delicate seafood.
Red Onion Pickle Trick 🧅
Soak diced red onion in lime juice for 5 minutes separately before combining to mellow its sharpness while adding color and preventing the entire dish from becoming too acidic.