Shrimp & Hearts of Palm Ceviche (Makes 6-8 Appetizer Servings)

Prep Time: 5 mins Cook Time: 0 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 1 pound large cooked shrimp, peeled and deveined (I used 50-70 count frozen shrimp, defrosted)
  • 1/4 cup cilantro, chopped fine
  • 1/2 red onion, finely diced
  • 1 14 oz can hearts of palm, drained and cut into coins
  • 1 14.5 oz can diced tomatoes
  • 1/3 cup chili sauce
  • juice of 1 lime
  • 1 teaspoon kosher salt

Preparation

1. Cut the shrimp in half, lengthwise.

2. Place all the ingredients in a bowl and stir to combine.

3. Cover and refrigerate 2 hours until chilled or serve immediately.