Hearts of palm fills in for the seafood in this plant-based ceviche

Ingredients

• One (14-ounce) can hearts of palm, drained
• 1/2 cup fresh lemon juice from about 2 to 3 lemons
• 1/4 cup extra-virgin olive oil
• 1 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 globe tomato, stemmed, cored and diced (1 cup)
• Flesh of 1 Hass avocado, diced
• 1 medium Persian cucumber, peeled and diced (1 1/2 cups)
• 1/2 jalapeño chile pepper, stemmed and finely chopped
• 1 small bunch fresh cilantro, finely chopped (1 cup)
• 1 teaspoon black sesame seeds, for garnish (optional)