California Hearts of Palm Ceviche

Name: California Hearts of Palm Ceviche
Yield: Serves 6–8
Ingredients: 1 tablespoon fresno chili, seeded and fine dice; ½ teaspoon salt; ¼ cup olive oil; 1 tablespoon jalapeño, seeded and fine dice; 2 medium Hass avocados, ripe; 8 heirloom cherry tomatoes, quartered; 1 Makrut lime leaf, sliced very thin; 1 pound hearts of palm, sliced; ¼ cup lime juice, strained; ¼ cup orange juice, strained; 1 cup edible flowers: marigolds, nasturtium, etc.; 1 cup edible flowers: marigolds, nasturtium, etc.; 1 teaspoon orange oil; 1 cup edible flowers: marigolds, nasturtium, etc.; Flaked sea salt, to taste; 1 teaspoon lemon oil; 6 small breakfast radishes, sliced thin; 1 cup cara cara orange segments; ½ cup sea beans; ¼ cup snap peas, split lengthwise; ¼ cup Chioggia beets, sliced; ¼ cup kumquats, sliced; ½ cup radish sprouts; 2 beets, shaved