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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My version of Peruvian cebiche, sans the fish or shellfish! I love all these textures and how the hearts of palm mimic the look of small scallops. My inspiration to do this is that I'm catering a wedding late summer and one of the brides is vegan. Read more . Even if you aren't vegan, this is a refreshing, tasty and super affordable appetizer for the warm days ahead :-) Ingredients:
1 small sweet potato, diced and roasted |
1 avocado, diced |
6 hearts of palm, drained, cut 1/2 inch slices |
shaved red onion, rinsed, half rings |
1 cob white corn, charred, kernels cut off |
fresh lime juice |
fresh cilantro, chopped |
sea salt & pepper |
aji amarillo paste, to taste |
garnish |
fresh cilantro, sliced red fresno chiles, daikon radish strips |
Directions:
1. Combine all ingredients except avocado and sweet potato (these are soft and get mushed easily so you want to add them last). Once everything is combined and seasoned to taste, gently fold in the avocado and sweet potato. GArnish with additional cilantro, radish and red chile
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