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

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Hearts of Palm

¼ cup lemon juice
2 tablespoons olive oil
½

Method

Hearts of Palm

Whisk lemon juice, olive oil, and salt in a bowl. Add hearts of palm, making sure they are completely covered with dressing. Cover bowl and refrigerate for at least 30 minutes.