Cucumber, Heart of Palm, and Avocado Ceviche
Recipe by Chef Nicole Aguilar
I hope you enjoy my recipes, which are perfect for hosting your guests. I love creating easy and practical ideas for sharing.
This recipe is perfect if you want to prepare appetizers to share with your guests. Plus, we’ll show you how to serve it in a visually appealing way.
ingredients
- 250g Heart of palm
- 150g Cucumber
- 150g Avocado
- 20ml Olive oil
- 50ml Apple cider vinegar
- 10g Honey
- 100ml Lemon juice
- 50g Red onion
- 5g Cilantro
- 5g Salt
- 1g Black pepper
preparation
- Cut the ingredients: Slice the heart of palm, red onion, cucumber, and cilantro. Place them in a bowl—we used the Mercer collection bowl in Denim Blue.
- Mix well: Combine the liquid ingredients evenly with the chopped vegetables.
- Garnish to your liking: For a decorative touch, slice the avocado into symmetrical pieces, then slide each slice downward in a circular motion to create a flower-like shape.
