Hearts of Palm and Cauliflower Ceviche

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 1/2 cup

Ingredients

Leche de Tigre
½ cup Lime juice
¼ cup Lemon juice
¼ cup Grapefruit juice, Ruby Red if possible
1 bunch Cilantro, roughly chopped and large stems removed
1 Jalapeno, seeded
¼ teaspoon Black pepper
¼ teaspoon  Salt

Ceviche
1 Cauliflower, fresh, core removed, chopped into small pieces
6 Tomatoes, Roma, seeded and small dice
1 Red onion, small dice
2 Jalapenos, seeded and small dice
2 – 14-ounce cans Hearts of Palm, sliced thinly into coins
1 bunch Cilantro, chopped
Salt to taste
Black pepper to taste

Preparation

1. Place all the ingredients for the leche de tigre into a high-speed blender and blend on high until smooth. Reserve.
2. Combine the cauliflower, tomatoes, red onion, and jalapeno in a large bowl. Pour the leche de tigre over the mixture and combine well. Fold in the hearts of palm (being careful not to break it up too much) and the cilantro. Adjust the seasoning with salt and pepper and add more citrus juice if needed for taste or consistency. If dry or flat, add 1 tablespoon of extra virgin olive oil for a better mouth feel.

Nutrition information

Calories: 194 Total Fat: 8.7g Saturated Fat: 1.5g Monounsaturated Fat: 4.5g Polyunsaturated Fat: 1.6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 22.4g Fiber: 3.5g Total Sugar: 10.8g Protein: 6.4g Sodium:
82mg Vitamin A: 33μg Vitamin C: 54mg Calcium: 38mg Iron: 2.3mg Folate: 64μg