Hearts of Palm Ceviche

SAVORY

Dec 30

Written By Nicole Borden

Pico de Gallo, Leche de Tigre, Micro Spinach Burgundy

Chef Michael Diaz de Leon of BRUTØ | Denver

INGREDIENTS:

Hearts of Palm:
2 cups diced hearts of palm
¼ cup lime juice
Salt

Pico de Gallo:
⅛ cup diced pink lady apple
⅛ cup diced white onion
⅛ cup diced jalapeño
⅛ cup diced tomato
Salt

Leche de Tigre:
One 13.5-ounce can coconut cream
1 habanero pepper
¼ cup lime juice
2 tablespoons white miso
¼ cup mirin

To Assemble and Serve:
Fresh Origins micro spinach burgundy

METHOD:

For the Hearts of Palm:
In a non-reactive baking dish, combine hearts of palm and lime juice. Cover with plastic wrap. Refrigerate and let cure 1 hour. Season with salt and set aside.

For the Pico de Gallo:
In a bowl, combine all ingredients. Season with salt. Set aside.

For the Leche de Tigre:
In a blender, purée all ingredients until smooth. Set aside.

To Assemble and Serve:
In a large mixing bowl, combine Pico de Gallo, Hearts of Palm, and Leche de Tigre. Season with salt. Transfer to a serving bowl and garnish with Fresh Origins micro spinach.

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