Delicious & Easy
Hearts of Palm Ceviche
Sweet and hot peppers grow beautifully in the California sun. You will find many specialty varieties of peppers at summer farm stands, signaling it’s time to spice up new recipes and savor your favorites.
Bring on the heat by fermenting local cayennes to make a homemade hot sauce, or char them to perfection on an open flame. Jalapeño peppers serve up beautifully in this dish.
Ingredients for
Hearts of Palm Ceviche
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
1⁄4 cup cilantro, chopped
1 tablespoon kelp granules
1⁄2 teaspoon fine sea salt
2 small limes, juiced
1 tablespoon extra-virgin olive oil
Tortilla chips to serve
Serves 4–6
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Instructions for
Hearts of Palm Ceviche
Add all ingredients to a large bowl and stir until thoroughly combined. Adjust seasoning to taste and enjoy with tortilla chips.
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Final
Notes & Thoughts
Published in the print edition of Edible San Diego's summer 2022 issue.
Read issue 66 online now.
