A Fresh Take on Ceviche Introducing our palm heart and radish ceviche, a plant based reinterpretation of the iconic dish. Light, zesty, and rich, it’s a celebration of fresh ingredients designed to nourish and revitalize. INGREDIENTS 4 cups thinly sliced palm hearts 2 cups thinly sliced radishes 1 large red onion, finely julienned 1 cup fresh lime juice (about 10-12 limes) 2 finely chopped garlic cloves ½ cup fresh cilantro, chopped ½ cup chopped cilantro (if available) Salt and pepper to taste For the Garnish: Iceberg lettuce or oak leaf lettuce, thinly sliced Cooked sweet potato slices Boiled corn kernels Toasted corn (optional) Fresh lettuce leaves and cilantro for decoration PREPARATION Ceviche: In a large bowl, combine the palm hearts, radishes, red onion, and sliced peppers. In a separate bowl, mix lime juice, garlic, cilantro, and cilantro. Add salt and pepper to taste. Pour the citrus mixture over the vegetables, ensuring everything is ...