Recipes
Mariana Velásquez's Ceviche De Palmito & Pomelo
ingredients
- 4 pomelos or pink grapefruits, peeled and cut into segments (use your hands to separate the meat from the white membrane)
- 1 (14-ounce) jar hearts of palm, cut into spears
- 2 medium watermelon radishes, peeled and thinly sliced
- Juice of 2 limes
- 1 jalapeno, seeded, deveined, and thinly sliced
- 3 tablespoons fruity extra-virgin olive oil
- Flaky sea salt and freshly ground black pepper
- ½ cup chopped cilantro, for garnish
method
- In a large bowl, gently toss together the pomelos, hearts of palm, radishes, lime juice, jalapeno, and oil. Allow the ceviche to marinate for 10 to 20 minutes. This allows for the citrus and hearts of palm to absorb the flavors. When ready to serve, transfer to a platter along with the juices and garnish with the cilantro.
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| Description | Recipe excerpted fromColombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombiaby Mariana Velásquez, published by Harper Wave |
