Hearts of Palm and Radish Coins with Shrimp

Hearts of Palm and Radish Coins with Shrimp
Photo by Scott Phillips


  • 5–6 radishes (1 to 1-½ inches wide), sliced into ¼ -inch-thick coins (you’ll need 24)
  • 2 Tbs. plus ¼ tsp. fresh lime juice
  • ¼ tsp. coriander seeds, toasted and coarsely ground in a mortar
  • Pinch of granulated sugar
  • 3-4 hearts of palm (1- to 1-½ -inch diameter), rinsed and cut into ¼-inch-thick coins (you’ll need 24)
  • 48 small peeled and deveined cooked shrimp (71 to 90 or 100 to 150 per lb.)
  • Freshly ground black pepper
  • + 6 more ingredients
    • ¼ tsp. freshly grated lime zest
    • 24 fresh cilantro leaves for garnish
    • 2 Tbs. extra-virgin olive oil
    • 1 Tbs. mayonnaise, preferably Hellmann’s or Best Foods brand
    • Kosher salt
    • Pinch of cayenne

Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 Tbs. of the lime juice, 3 Tbs. water, and the olive oil. Sprinkle evenly with sugar and a generous pinch of salt. Shake the dish to coat the palm coins and let sit while preparing the remaining ingredients. In a medium b...

View full recipe at Fine Cooking


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