Out of all the recipes in this cookbook, this is by far one of my favorites! I’ve made it multiple times now, and it never disappoints. One of my favorite instances was when I made it for a group of dear friends, and everyone raved about how delicious it was and keep asking “What type of fish did you use in this?” They were amazed when I told them that there was none and it was a completely fish free dish. We had it for dinner that night and then put on our breakfast tacos the next morning!
So what are hearts of palm anyway?
Hearts of palm are harvested from the inner core of certain palm trees, and Costa Ricans eat them cooked or in salads. Easy to enjoy and prepare, they are rich in immune boosters vitamin C and zinc.
This recipe uses hearts of palm vs traditional fish options to provide a sustainable, and quiet delicious dish.
1 cup hearts of palm, sliced into small rounds (use fresh, canned, or jarred)
1 small sweet onion (like Vidalia), quartered and sliced
2 small sweet red peppers, cut into 1/4 in dice
1/4 small habanero pepper, seeded and mined (if desired, or can be substituted with sweet, or mild peppers instead)
1 Tbsp chopped fresh cilantro
Juice of 1 to 2 limes
1 tsp salt
Combine ingredients through cilantro in a bowl, drizzle with lime juice, and add salt; toss to combine.
Season with pepper, if desired, and serve immediately. Enjoy alone or served with popcorn, plantain chips, or tortilla chips.
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