Name: Hearts of Palm Ceviche
Yield: Serves 6–8
Cuisine: Peruvian
Ingredients: 2 tablespoons ginger, peeled and minced; 2 tablespoons olive oil; ¼ cup lemon juice; 2 cups celery juice; 1 pound hearts of palm, sliced into rounds; ½ teaspoon sea salt; 1 watermelon radish, sliced thin with a mandoline; 1 bunch cilantro, chopped; 1 aji amarillo, whole; ½ habanero pepper, seeded; ¼ cup seagrass; 1½ cups fresh lime juice; 1 clove garlic, chopped; 2 celery stalks, shaved with a vegetable peeler, stored in ice water; ½ teaspoon salt; ¼ cup Sichuan chili flakes; ½ cup grapeseed oil; 1 tablespoons sea salt; 3 cups coconut milk; Edible flowers (nasturtium or Johnny Jump Ups); ½ cup micro or small Thai basil leaves

Hearts of Palm Ceviche

Leche de Tigre. Red Pepper Oil

Ingredients

Hearts of Palm

Method

Hearts of Palm

Leche de Tigre

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