by nomikins » Tue Aug 31, 2010 10:13 am
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.