Ensalada de Chonta

Instructions

1. 1

   If using fresh palm hearts, peel away the tough outer layers and slice the tender white interior into thin rounds or strips. If using canned, drain and slice.

2. 2

   Cut the tomatoes into wedges. Slice the red onion into thin half-moons and soak briefly in cold water for 5 minutes to mellow the bite, then drain.

3. 3

   Mince the ají charapita or fresh chili. Roughly chop the fresh cilantro.

4. 4

   Combine the palm hearts, tomatoes, drained onion, chili, and cilantro in a bowl. Dress with lime juice, olive oil, salt, and pepper. Toss gently.

5. 5

   Serve immediately as a fresh starter. Best enjoyed at room temperature to let the flavors mingle.