Chayote and Hearts of Palm Cebiche Salad

Chayote and Hearts of Palm Cebiche Salad
Photo by Randy Mayor

Ingredients

  • ¼ cup fresh lemon juice
  • ½ cup fresh corn kernels (about 1 small ear)
  • ¼ cup chopped pitted ripe olives
  • 1 (14-ounce) can hearts of palm, rinsed, drained, and cut crosswise into 1/2-inch slices
  • ½ cup fresh corn kernels (about 1 small ear)
  • 2 tablespoons ketchup
  • 2 tablespoons ketchup
  • + 27 more ingredients
    • 6 Boston lettuce leaves
    • ¼ teaspoon hot pepper sauce
    • Dash of sugar
    • ¼ cup fresh orange juice
    • 1 tablespoon extravirgin olive oil
    • 1 ½ tablespoons finely chopped seeded jalapeño pepper
    • 1 ½ tablespoons finely chopped seeded jalapeño pepper
    • Dash of sugar
    • 1 chayote (about 9 ounces)
    • 1 cup ice water
    • ¼ cup fresh lemon juice
    • ¼ teaspoon kosher salt
    • ¾ cup (1 1/2-inch) strips orange bell pepper
    • ¾ cup (1 1/2-inch) strips orange bell pepper
    • ¼ cup fresh orange juice
    • 1 tablespoon extravirgin olive oil
    • ¼ teaspoon hot pepper sauce
    • ¼ teaspoon kosher salt
    • 1 chayote (about 9 ounces)
    • 1 (14-ounce) can hearts of palm, rinsed, drained, and cut crosswise into 1/2-inch slices
    • ¾ cup vertically sliced red onion (1 small)
    • 2 tablespoons finely chopped fresh cilantro
    • 6 Boston lettuce leaves
    • 2 tablespoons finely chopped fresh cilantro
    • ¾ cup vertically sliced red onion (1 small)
    • ¼ cup chopped pitted ripe olives
    • 1 cup ice water

1. Cut chayote in half lengthwise. Cook chayote in boiling water 3 minutes; drain. Rinse with cold water; drain well. Peel chayote; discard seeds and membranes. Cut chayote into 1/2-inch cubes. Place in a large bowl. 2. Combine 1 cup ice water and onion in a small bowl. Cover and refrigerate. 3. ...

View full recipe at My Recipes

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