Ingredients
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1 pound large cooked shrimp, peeled and deveined
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¼ cup cilantro, finely chopped
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½ red onion, finely diced
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1 (14-ounce) can hearts of palm, drained and sliced into coins
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1 (14.5-ounce) can diced tomatoes
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⅓ cup chili sauce
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Juice of 1 lime
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1 teaspoon kosher salt
Instructions
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Cut the cooked shrimp in half lengthwise.
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Add the shrimp, cilantro, red onion, hearts of palm, diced tomatoes, chili sauce, lime juice, and kosher salt to a large bowl.
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Stir gently until all the ingredients are evenly combined.
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Cover and refrigerate for about 2 hours, or until thoroughly chilled.
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Serve chilled.
Notes
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Use cooked shrimp: Since the shrimp is already cooked, this recipe requires no stovetop or oven cooking.
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Cut evenly: Halving the shrimp lengthwise creates bite-sized pieces that mix easily with the other ingredients.
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Chill for better flavor: While it can be served immediately, chilling gives the ingredients time to blend.
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Drain well: Make sure the hearts of palm are thoroughly drained so the ceviche doesn’t become watery.
- Prep Time: 15 minutes
- Chill: 2 hours
- Category: Appetizer
- Cuisine: Latin American
