Hearts of Palm Ceviche
Photography by Erik Baldwin for Edible San Diego
Photography by Erik Baldwin for Edible San Diego
Ingredients
Serves 4-6
- 1 can hearts of palm, drained and roughly chopped
- 1 cucumber, diced
- 1 shallot, diced
- 1 jalapeño, seeded and minced
- 1 handful cherry tomatoes, diced
- ¼ cup cilantro, chopped
- 1 tablespoon kelp granules
- ½ teaspoon fine sea salt
- 2 small limes, juiced
- 1 tablespoon extra-virgin olive oil
- Tortilla chips to serve
Instructions
- Add all ingredients to a large bowl and stir until thoroughly combined. Adjust seasoning to taste and enjoy with tortilla chips.
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition or follow her on Instagram at @santoshanutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.
