Recipes > Michael Diaz de Leon > Hearts of Palm Ceviche
HEARTS OF PALM CEVICHE
Micro Spinach Burgundy™
Micro Spinach Burgundy™
Micro Spinach Burgundy™ has a striking mix of bold magenta and burgundy colors throughout its stems and leaves that will make your dish pop! With a subtle salty flavor and a fresh spinach taste, this delicious Microgreen perfectly enhances pastas, meats, and salads!
HEARTS OF PALM CEVICHE
WITH PICO DE GALLO, LECHE DE TIGRE, Micro Spinach Burgundy™
Ingredients
- Micro Spinach Burgundy™
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™
Instructions
- 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 Burgundy™