Ingredients
- Avocado Hearts of Palm
- 1/2 c. Avocados From Mexico, Stage 3, 1/2" dice
- 1/2 c. Hearts of palm, 1/4" Dice
- 1 T. Jalapeño, fresh, minced
- 1/4 c. Avocado Leche de Tigre sauce
- 2 T. Mango, fresh, 1/4" dice
- 2 T. Red onion, shaved
- 1 t. Cilantro, rough chopped
- 2 c. Tortilla chips
- Avocados Leche de Tigre Sauce
- 1/2 c. Avocados From Mexico, stage 4, Pureed
- 3/4 c. Lime juice, fresh
- 1 t. Garlic, fresh, minced
- 1/2 c. Cilantro, rough chopped
- 1 T. Serrano pepper, minced
- 1/2 T. Kosher salt
- 1/2 c. Water, cooled
Instructions
- Avo-Hearts of Palm Ceviche Directions:
- In a medium bowl, gently fold all ingredients together until completely combined.
- Remove from bowl and place avocado ceviche into a serving dish.
- Garnish the avocado ceviche with mango, onion, and cilantro.
- Serve as needed with tortilla chips.
- Avocado Hearts of Palm Directions:
- In a medium bowl, gently fold all ingredients together until completely combined.
- Transfer to an airtight container and reserve in the fridge until ready to use.
- Avocado Leche de Tigre Directions:
- Place all components into a food processor. Process to a smooth consistency.
- One processed, pour sauce into a clean container. Place plastic wrap on top of sauce and press down firmly to prevent oxidization, placing lid on top to seal plastic wrap.
- Refrigerate until needed for up to 24 hours. Serve as needed.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
