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Hearts of Palm Ceviche Recipe from Matthew Kenney

by Jennie Nunn
Recipe -- Organic Spa Magazine

Hearts of Palm Ceviche

Serves 6 to 8

1 pound hearts of palm, sliced
2 medium hass avocado, ripe
6 small breakfast radish, sliced thin
1 cup cara cara orange segments
¼ cup kumquats, sliced
¼ cup Chioggia beets, sliced
8 heirloom cherry tomatoes, quartered
½ cup sea beans
¼ cup snap peas, split lengthwise
½ cup radish sprouts
1 cup edible flowers: marigolds, nasturtium, etc.
1 teaspoon orange oil
1 teaspoon lemon oil
Flaky sea salt

¼ cup lime juice, strained
¼ cup orange juice, strained
¼ cup olive oil
1 tablespoon jalapeno, seeded and fine dice
1 tablespoon fresno chili, seeded and fine dice
½ teaspoon salt
1 Makrut lime leaf, sliced very thin

To prepare brine:
Mix all ingredients in a bowl. Add sliced hearts of palm to marinate. Cover and refrigerate for a few hours.

To assemble salad:
Peel avocado and chop in one-inch pieces, then place on plate, spread out in a thick stripe down the middle. Start arranging hearts of palm, cherry tomatoes, orange segments, radishes, snap peas, sea beans and beets. Spoon about one tablespoon of brine over all ingredients. Top with shaved beets, sprouts and flowers. Place a few drops of orange and lemon oil and a pinch of sea salt.

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