CEVICHE!

[nomikins]

This is from the May 2009 McDougall Newsletter. Don't know how I missed this first time around. It's delicious!

Next time I make it, I may sprinkle a little bit of dulse flakes for a more "oceanic" flavor.

Costa Rican Ceviche
Traditional Latin American Ceviche is marinated raw fish in lime juice. We have had this prepared for us in Costa Rica using hearts of palm instead of the fish and enjoyed it tremendously. Make this several hours before serving for best results.

Preparation Time: 20 minutes
Resting Time: 2-3 hours
Servings: 4-6

2 14.5 ounce cans water-packed hearts of palm, drained
¾ cup fresh lime juice (8-10 limes)
1 small onion, diced
2 green onions, chopped
1 clove garlic, crushed
¼ cup diced celery
1 small jalapeno, seeded and minced
¼ cup chopped fresh cilantro

Slice the hearts of palm into bite-sized pieces and place in a bowl. Strain the lime juice and pour over the hearts of palm. Add the remaining ingredients and mix well. Refrigerate at least 2 hours for flavors to blend. Season with a bit of sea salt and freshly ground pepper, if desired.

We're eating this with tortilla chips.

[Faith in DC]

It sounds like such a light side for the summer.

funny I always thought ceviche was a type of lettuce. duh.

[Rain]

Thank you for posting this recipe. I'll have to give it a try. This is something that can help fill me up with very few calories, which is something I can always use.

[Rain]

I made this yesterday, and it was a little too spicy for my Scandanavian palate to handle , so I toned it down several notches by mixing it with corn and beans, which made it much more suitable for me, and I liked it very much that way.

[nomikins]

Rain, those additions sound great! I'm going to try that.