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 slat
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
