Prepare the hearts of palm - Drain the canned hearts of palm and rinse them under cold water. Pat them dry with a paper towel and cut them into bite-size pieces. Place them in a large mixing bowl.

Prepare the vegetables - Dice the tomatoes and red onion into small pieces and add them to the bowl with the hearts of palm. Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Dice the avocado into small pieces and add it to the bowl as well. Finely chop the jalapeno pepper and cilantro and add them to the mixing bowl as well.

Make the dressing - In a small mixing bowl, whisk together the lime juice, orange juice, salt, and pepper. Pour the dressing over the vegetables and hearts of palm and stir gently to combine.

Refrigerate and rest - Cover the mixing bowl with plastic wrap and refrigerate the ceviche for at least 30 minutes to let the flavors meld together. Stir the ceviche gently before serving and adjust the seasoning if necessary. - Refrigeration is essential to let the acidity of the citrus juices cook the hearts of palm and infuse the vegetables with flavor. If you want to make the ceviche ahead of time, you can prepare the ingredients in advance and mix them with the dressing just before serving. You can also add some diced mango or pineapple for a sweeter and tropical twist to the recipe.

Serve and enjoy! - Transfer the ceviche to a serving bowl and garnish with extra cilantro leaves. Serve with tortilla chips, plantain chips, or on its own as a light and refreshing appetizer or snack.