Hearts of Palm Ceviche
Ingredients
- 28 ounces hearts of palm organic, canned, low-sodium
- 2 green onions the skinniest in the bunch, thinly sliced (scallions, spring onions)
- 1 jalapeño red if available, deseeded and minced
- 1 bell peppers red, yellow, or orange, finely chopped
- 6 cherry tomatoes seeded, finely chopped
- 1 cucumbers Persian if available, diced, or regular, peeled, deseeded, and diced
- 2 limes juiced (about 1/4 cup)
- 1/4 cup extra virgin olive oil
- 1/4 tsp sea salt (omit for low-sodium diet)
- 1 clove garlic pressed
- 1/4 tsp white pepper
- 2 tbsp cilantro minced
Preparation
- Prep all the vegetables and add them to your serving bowl.
- Whisk the dressing ingredients together: lime juice through white pepper. Pour over and toss well.
- Add half the cilantro and toss. Refrigerate at least 30 minutes for the best flavor.
- Sprinkle with remaining cilantro when serving.
