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Heart of Palm Ceviche Cups Recipe

The Hearts of Palm takes the place of raw fish in this ceviche and is just as delicious! Serve these delightful cups as appetizers at your next get-together.

Prep Time
15 mins
Total Time
15 mins
Servings: 24
Course: Others

Ingredients

Cups
  • 6 flour tortillas 9-inch size
  • 1 tbsp olive oil
Ceviche
  • 1 Mango chopped
  • 1 avocado cubed
  • 1 red onion chopped
  • 1 medium tomato chopped
  • 1/2 red bell pepper
  • 7 oz heart of palm chopped
  • 7 oz artichoke hearts
  • 1 green onion minced
  • 2 tbsp cilantro chopped
  • 1 lime juiced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400°F and set aside two 12-cup muffin pans.
  2. Place tortillas on a work surface. Using a circuar cookie cutter, cut 4 circles out of each tortilla.
  3. Bright each circle lightly with olive oil and place into a muffin pan cup.
  4. Bake for 6-8 minutes until the edges brown. Meanwhile, make the ingredients for the filling.
  5. Peel and roughly chop the mango, avocado, red onion, tomato, red pepper, heart of palm, green onion and cilantro.
  6. In a medium bowl, add the chopped ingredients along with the artichoke hearts, salt, pepper and lime juice. Toss a few times to mix.
  7. When the cups are done, remove to a plate. Fill each cup with the ceviche mixture. Serve and enjoy!