Hearts of Palm Ceviche With Golden Berries
In honor of the Peruvian origin of golden berries, Martin Gunderson created this vegetarian ceviche, which can be served with chips or flatbread and will be perfect for warm autumn days.
Ingredients
- 2 14- ounce cans whole hearts of palm, drained and sliced
- ½ cup golden berries, quartered
- 2 Roma tomatoes, seeded and diced
- ½ English cucumber, diced
- ½ small red onion, diced
- 1 avocado, diced
- 1 fresh pasilla pepper, seeds and ribs removed and diced
- ¼ cup cilantro, chopped, plus extra for garnish
- 2 cloves garlic, grated
- 1/3 cup fresh lime juice
- ¼ cup fresh lemon juice
- Sea salt and ground black pepper to taste
Instructions
- Combine hearts of palm, golden berries, tomatoes, cucumber, onion, avocado, pasilla pepper, cilantro, garlic, lime juice, lemon juice, salt and pepper in a bowl.
- Cover and refrigerate until chilled, 2 hours.
- Garnish with cilantro leaves and serve with chips or flatbread, and hot sauce that you love.
About the author
Martin Gunderson is general manager at Julia’s Vegetarian Restaurant in Pacific Grove.
