Ingredients
- 1 (14 ounce) can hearts of palm, slice into ¼ inch pieces
- ¼ cup very thin red onion slices
- ½ poblano, roasted & chopped (about ¼ cup)
- ¼ cup corn kernels
- ¼ cup chopped scallions
- ¼ cup red pepper, diced
- ¼ cup chopped cilantro
- ¼ cup lime juice
- 1 tablespoon olive oil
- salt
- tortillas (mini or regular sized), or tortilla chips
- avocado slices
- extra cilantro for garnish
- a few radish slices
- 5 oz whitefish such as sea bass, snapper or tilapia
- ¼ cup lime juice (plus extra at the end, to taste)
- ¼ cup thinly sliced red onion
- ¼ cup corn kernels
- ¼ cup chopped scallions
- ¼ cup red pepper, diced
- ½ poblano, roasted & chopped (about ¼ cup)
- salt
- tortillas (mini or regular sized), or tortilla chips
- avocado slices
- extra cilantro for garnish
- a few radish slices
Instructions
- Mix everything together. Let chill in the fridge for 20 or so. Taste & adjust seasonings and serve chilled with tortillas.
- Chop fish into small slices. Place in a bowl and mix with the lime juice. Let it sit and "cook" in the fridge for at least 20 minutes. Remove and drain some of the liquid. Add salt, all veggies, and another squeeze of lime. Taste and adjust. Refrigerate for another 15 minutes or so and serve chilled.