Ceviche

INGREDIENTS

·        1/2 cup fresh lime juice (from 5 limes)

·         1 avocado, cut into 1/2-inch pieces

·         2 cups grape tomatoes, halved

·         1/4 cup thinly sliced red onion, optional

·         1 cucumber, chopped

·         1-2 stalks celery

·         2 tablespoons roughly chopped fresh cilantro leaves

·         1 can hearts of palm

·         2 tablespoons extra-virgin olive oil

·         Coarse salt and ground pepper

·         Lime wedges, for serving

DIRECTIONS

Combine tomatoes, cucumber, celery, cilantro, hearts of palm, olive oil, salt and pepper and onion if using.  I’m allergic to onion so I skip this.  Toss with lime juice and serve with lime wedges and avocado on top.

*Shrimp is sometimes added, or sea bass, or Garbanzo beans for additional flavor.