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Avo-Hearts of Palm Ceviche

Appetizers For Chefs

Avo-Hearts of Palm Ceviche

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:
  1. In a medium bowl, gently fold all ingredients together until completely combined.
  2. Remove from bowl and place avocado ceviche into a serving dish.
  3. Garnish the avocado ceviche with mango, onion, and cilantro.
  4. Serve as needed with tortilla chips.
    Avocado Hearts of Palm Directions:
  1. In a medium bowl, gently fold all ingredients together until completely combined.
  2. Transfer to an airtight container and reserve in the fridge until ready to use.
    Avocado Leche de Tigre Directions:
  1. Place all components into a food processor. Process to a smooth consistency.
  2. 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.
  3. 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!

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