Servings: 2
Ingredients
- 8 oz heart of palm preferably from a jar, not canned
- 1 sweet potato peeled and sliced into ½ inch rings
- 3 limes juiced
- ½ red onion sliced
- 1 Tbsp aji amarillo paste
- 2 Tbsp cilantro chopped
- ¼ cup cancha or choclo Peruvian corn (optional)
- ¼ tsp salt or to taste
Instructions
- Peel, slice, and boil 1 sweet potato. Drain and let it cool.1 sweet potato
- While the sweet potato cooks, chop 8 oz heart of palm, 2 Tbsp cilantro and slice ½ red onion.Mix the heart of palm, cilantro, and red onion with 3 limes juiced and 1 Tbsp aji amarillo paste. Add ¼ tsp salt cover and let it sit in the fridge for at least 10 minutes to allow the flavors to develop.8 oz heart of palm, 3 limes, ½ red onion, 1 Tbsp aji amarillo paste, 2 Tbsp cilantro, ¼ tsp salt
- Serve cold with sliced sweet potatoes and ¼ cup cancha or choclo.1 sweet potato, ¼ cup cancha or choclo
Notes
We really suggest avoiding canned salad cut palmitos, they will have a different texture than whole palmitos from a jar.
Tried this recipe?Let us know how it was!