Thinly slice the bell peppers and chili. Slice the palm hearts in thick slices.
Place the veggies in a glass bowl and mix. Sprinkle with a little bit of salt and pepper. To minimize the acidity of the limes, you can add a couple of ice cubes.
Refrigerate the ceviche for at least 30 minutes, but you can also serve it immediately.
If garnishing with sweet potato, cut it in half put them to boil, or steam.
Top with the remaining freshly chopped cilantro and extra avocado dice.
Video
Notes
If you add more vegetables, keep in mind you might have to adjust the amount of lime juice, chili, salt and pepper.