Palm Heart Ceviche

Photo Courtesy of Zinny Fandel

Serve 4-6

Ingredients:

1 large can of palm hearts
1 large red onion
2 medium diced fresh tomatoes
3 cups of orange juice
1 cup of lemon juice
3 tablespoons of ketchup
1 tablespoon of mustard
1 teaspoon of fresh chopped cilantro or parsley
1 tablespoon of olive oil
Salt and pepper to taste

Directions:

Cut palm hearts into slices.

Cut the onion into long thing strips (julienne style). Place it in a bowl with water and salt and leave it settle for 10 minutes. Then gently rinse it out with water.

In a large bowl, mix the palm hearts, onion, tomatoes, orange juice, lemon juice, ketchup, mustard, cilantro/parsley, oil, salt and pepper.

Serve with plantain chips. Goes perfect with a smooth pilsener beer.