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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 palm,
           - 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

  Uncle Dirty Dave's Archives

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