Palm Heart Ceviche
This is a delicious appetizer or side dish just about anyone will love but particularly delightful for vegans and those avoiding seafood. Mix two cans of sustainably grown hearts of palm (the cans labeled as tips and ends are fine and cheaper too) in a bowl with a loosely chopped tomato, half a small thinnly sliced red onion, green chilies to taste, cilantro, the juice of 2-3 limes, ½ a cup of orange juice (or Fanta, that’s a secret ingredient in Costa Rica), a sprinkling of salt, and olive oil. Cover everything and refrigerate for at least 45 minutes then drain, gently stir in diced avocado, and serve.
Pro-tip: Save any leftover marinade for salad dressing the next day.
SEVENSEAS - 115