Chayote and Hearts of Palm Cebiche Salad
Sometimes referred to as seviche or ceviche, this dish traditionally uses an acidic marinade to partially “cookâ€� seafood. Here we substitute chayote that's boiled until slightly soft. The brightly flavored dressing and crunchy onion and pepper provide a nice counterpoint to the tender texture and barely sweet flavor of the chayote, hearts of palm, and corn—all Venezuelan favorites. Allow at least three hours for the flavors to marry in the refrigerator before serving. Soaking the onion softens its pungency.
Recipe by Cooking Light June 2008
