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Title: Palmitos Aguachile Verde (Chile-Lime Hearts Of Palm)
Categories: Vegetables, Squash, Fruits, Chilies, Citrus
Yield: 5 servings

28 oz Can whole hearts of palml
- drained; in 1/4" coins
1/2 md Red onion; thin sliced
- lengthwise
1 Persian or 1/2 English
- cucumber; halved longway,
- thin sliced
1 md Ripe Hass avocado; pitted,
- peeled, thin sliced across
4 sm Serrano chilies; stemmed,
- seeded, coarse chopped
1/2 c Cilantro leaves; coarse
- chopped
1 c Fresh lime juice
1/4 c Extra-virgin olive oil
5 Snack-size nori sheets
Coarse sea salt
Tortilla chips or tostadas;
- to serve

Combine the hearts of palm, red onion, cucumber and
avocado in a large bowl and gently toss together.

Combine the serrano chiles, cilantro, lime juice, olive
oil, nori sheets (if using), and a pinch of salt in a
blender and blend until completely smooth. You should
have about 1 1/2 cups of liquid. Pour into the hearts of
palm mixture and gently fold until all the ingredients
are evenly coated. Marinate in the refrigerator until
the onion and cucumber slightly soften, about 15
minutes. This dish is traditionally served right away,
but can be covered and refrigerated for a day to allow
the flavors to meld together. Serve with tortilla chips
or tostadas.

By: Jocelyn Ramirez

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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