Tuesday, December 15, 2015

Rosie Makes An Avocado Palm Heart Ceviche.

I have a special treat for you
and I must thank my friend, 
Zzzadig, for sending me the recipe. 

It's a feast of colors, textures, and flavors,
along with a certain flavor I've never tasted before.

This bright salad features hearts of palm
and I've never had palm hearts before.

Palm hearts come from the inner stalks of the cabbage palm.
I had to ask for them in the grocery store.
They're around the jarred/canned artichokes.

Palm Heart Salad
1 14 oz can of hearts of palm, drained and rinsed
1 large red ripe tomato (1/2 lb.), cored and seeds removed, diced
1 small red onion, peeled and diced
2 TB lime juice
1 TB white wine vinegar
1 TB olive oil
2 TB finely chopped cilantro
1 tsp dried oregano
1/2 tsp kosher salt
1 large ripe avocado

 Slice each palm heart down the center vertically,
then slice into 1/2 inch pieces and place in a mixing bowl.
Finely dice tomato and onion and add to palm hearts.
Mix lime juice, white wine vinegar, olive oil,
chopped cilantro, oregano and salt.
Pour over top and toss to coat..
 Chill for 30 minutes to blend flavor.
 Right before serving,
 peel and remove seed from avocado.
Dice avocado and mix into salad.


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