🌿 New Menu Drop: Hearts of Palm & Nori Ceviche
Let’s be real—sometimes, you just want something light, bright, and satisfying without sacrificing flavor. That’s exactly what we had in mind when we created our newest cold small plate: Hearts of Palm & Nori Ceviche.
This dish is a love letter to our guests who are plant-based, gluten-free, or just looking for something crisp and refreshing to start their meal. It’s also a nod to our fusion roots here at Sorry Not Sorry—where we smash together Latin and Asian influences in unapologetically bold and unexpected ways.
Why We Created It
We listened. You wanted something healthy, clean, and shareable—especially on warm LA afternoons when our patio is poppin’ and the cocktails are flowing. But let’s be honest: most vegan or gluten-free ceviches out there are boring AF. Ours brings umami-rich nori to the party for a subtle taste of the sea, and gets a hit of brightness from a big splash of citrus.
This is vegan ceviche with a POV.
We’re also thinking beyond the plate. We want you to feel like there’s always something new to try when you come back—whether you’re here for a Tuesday happy hour, a date night, or a birthday bash. Adding craveable, inventive dishes like this one helps us keep things fresh and boost the vibes at your table. 🥂
Little Backstory
When I (Chef Kim Vu) first moved to this Pico Blvd location, I fell in love with the neighborhood’s mix of cultures, community, and low-key LA charm. I wanted Sorry Not Sorry to reflect that—a space that welcomes everyone and serves up hospitality with soul. This dish is a small reflection of that ethos: vibrant, inclusive, and just a little unexpected.
I also wanted something I could serve to my own family. As a former biologist-turned-chef, I care deeply about what goes into our food—not just taste, but how it fuels us. This ceviche hits that sweet spot of being nutritious, delicious, and fun to eat.
Make It at Home – Or Just Come Visit 😉
Here’s the full recipe if you want to recreate the magic in your own kitchen:
🌱 Hearts of Palm & Nori Ceviche
Ingredients
- Two 14-ounce cans whole hearts of palm, diced
- 2 Roma tomatoes, seeded and diced
- ½ cup cucumber, diced
- ½ cup red onion, diced
- 1 jalapeño, diced
- ¼ cup chopped cilantro
- 2 cloves garlic, minced
- ⅓ cup lime juice
- ¼ cup lemon juice
- 4 sheets of nori seaweed, crumbled
- Kosher salt & black pepper to taste
Directions
Mix everything in a bowl, chill for 2 hours, and serve with tortilla chips.
Get the full printable recipe here →
Join the Table
You can find this beauty on our Cold Small Plates section, alongside other standouts like our Baby Bok Choy Salad and Curried Mixed Nuts. Pair it with a frosty “Spritz Me Baby RUM More Time” or a Lyre’s non-alcoholic sparkling wine if you’re going spirit-free.
Come try it in person — we promise it’s even better with friends and a sunset.
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