Hearts of Palm “Ceviche” | The Kitchen Scout

Ingredients

• 1, 14-ounce can hearts of palm, drained and rinsed
• 3/4 cup (1/2 inch diced) Persian cucumbers (unpeeled)
• 3/4 cup diced cherry tomatoes (all red or a combination of colors)
• 1/2 cup diced red onion
• 3 scallions, white and green parts sliced
• 1/2 avocado, 3/4 inch diced
• 1/4 cup chopped fresh cilantro
• 2 teaspoons chopped fresh garlic
• 1 1/2 - 2 Tablespoons minced, seeded jalapeno pepper
• 1 Aji picante pepper, diced (optional), more to taste
• 1/4 cup freshly squeezed lime juice (about 4 limes)
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon Sriracha or your favorite hot sauce
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• For serving: Bibb lettuce leaves, endive spears, chips