This refreshing hearts of palm ceviche has great flavor and texture — that is works well for both hot and cold dishes. Perfect with fish, great as a ‘salsa’ for plantain or tortilla chips, and even when served alone.
- 1 cup hearts of palm, sliced into small rounds (fresh, canned or jarred)
- 1 small sweet onion, quartered and sliced
- 2 small sweet red peppers, cut into 1/4-inch dice
- 1/4 small habanero pepper, seeded and minced
- 1 Tbsp chopped fresh cilantro
- juice of 1-2 limes
- 1 tsp salt
- pepper (optional)
Combine all ingredients through cilantro in a bowl. Drizzle with lime juice and add salt. Toss to combine.
Season with pepper, if desired, and serve immediately.
Source: The Blue Zones Kitchen
