If you use jackfruit (optional, adds “seafood-like” texture)
Drain jackfruit and pat it dry on a towel. Remove any seeds and tough bits; shred or chop into bite-size pieces.
Heat a skillet over medium heat. Add the jackfruit, sauté 2–3 minutes, then stir in 1 tsp Old Bay and a squeeze of lemon. Cook for another minute, then remove from heat and let cool.
Assemble the ceviche
Drain and pat dry the hearts of palm. Slice cylinders in half lengthwise and cut into half-moons.
In a large bowl, combine cucumber, tomatoes, red onion, jalapeño, mango, and hearts of palm.
Add lime juice, lemon juice, cilantro, and ½ tsp sea salt. Toss to combine so each piece gets a citrus kiss.
Just before serving, fold in diced avocado and the cooked jackfruit (if using). If you want a coconut hint, gently stir in shredded coconut or a splash of coconut milk.
Taste and adjust salt or citrus. Serve immediately with tortilla chips, lettuce cups, or on top of toasted bread.
Active tip: Toss gently once you add avocado. I hate sad, mushy avocado—do you?
