Hearts of Palm Chayote-Ceviche

 

 

Hearts of Palm Chayote-Ceviche 

1 cup cherry tomatoes, quartered 

1 cup cucumber, quartered and diced cone #3 

1 yellow or orange bell pepper, diced con #3 

1 avocado, diced 

1/2 cup red onion, finely diced cone #2 

1 14 oz can of hearts of palm, drained and sliced into rounds 

1 jalapeño, seeds removed and finely minced 

¾ tsp salt 

1/2 cup freshly squeezed lime juice 

2 tbsp olive oil 

1 chayote cone #3

¼ cup fresh orange juice 

 

4 radishes, cone #4

⅓ cup chopped cilantro + extra garnish 

1 mango, cubed 

½ cup fresh corn kernels 

Sea salt, to taste    

Instructions 

In a medium pan add chayote and 2 T water-

Place chayote into the pot and cook for 15 mins, or until a knife or fork can be inserted easily. They should still be firm enough to hold their shape, not become mushy. 

In a separate bowl, place onions and cover with water and some lime juice. Cover and refrigerate. 

Place chayote into the ice bath, to stop them from cooking further. Drain well. 

Add cubed chayote and gently combine with the marinade. Making sure it is covered completely in lime juice.

When ready to serve; in a large serving bowl, place drained red onion, and all ingredients 

 

Taste and add more oil, lime juice or salt as necessary. 

Garnish with extra cilantro. 

Serve immediately with tostadas, tortilla chips