Hearts of palm ceviche

Hearts of palm are harvested from the inner core of certain palm trees, and Costa Ricans eat them cooked or in salads. Easy to enjoy and prepare, they are rich in immune boosters vitamin C and zinc. This ceviche is traditionally made with searingly hot habanero peppers, but you can substitute with sweet or mild peppers if you’re spice averse. 

Ingredients:

• 1 cup hearts of palm, sliced into small rounds (use fresh, canned, or jarred)
• 1 small sweet onion (like Vidalia), quartered and sliced
• 2 small sweet red peppers, cut into ¼ -inch dice
• ¼ small habanero pepper, seeded and minced
• 1 tablespoon chopped fresh cilantro
• Juice of 1 to 2 limes
• 1 teaspoon salt
• Pepper (optional but use Chilero Nicoyano Blue Zones!)

Combine ingredients through cilantro in a bowl, drizzle with lime juice, and add salt; toss to combine.

Season with pepper, if desired, and serve immediately. Enjoy alone or served with popcorn, plantain chips, or tortilla chips.