Part 2 of 3: Revealing Their Full Potential
For my second recipe using Sprout Organic Microgreens, I wanted to let the flavor and freshness of the greens really shine. A fresh, summertime favorite of mine that really brings out the flavor of each ingredient is ceviche and I thought it would be perfect for this. Don’t get me wrong I love the fall, but nothing beats the sun, warm weather, and refreshing foods of summertime. The weather in New England can’t seem to make up its mind and this ceviche recipe has me reminiscing about all the fun this summer. Heart of palm is becoming one of my favorite foods. Its versatility is perfect for a light refreshing dish like this and can be prepped similarly to jackfruit.
Below you’ll find my recipe for my hearts of palm ceviche, Mexican grilled corn (elote), chili-lime tortilla chips all paired with bursts of fresh cilantro microgreens from Sprout Organic Farms.
Hearts of Palm Ceviche with Chili-Lime Tortilla Chips, Elote, and Sprout Organics Cilantro Microgreens
Serves 2
Ingredients
Ceviche:
1- 14oz can heart of palm
1/2 cup minced red onion
1/2 cup fresh raw corn
1/2 jalapeño de-seeded minced
Juice of 3 limes
1/2 teaspoon salt
A drizzle of olive oil
Top with Sprout Organic Farms cilantro microgreens
Elote:
2 ears of fresh corn grilled
Lime wedges
Almond Parmesan:
1/2 cup Raw Almonds
1-2 Tbsp Nutritional Yeast
1 tsp garlic powder
1/4 teaspoon of Himalayan Sea Salt
Drizzle of Extra Virgin Olive Oil
Crema:
1/2 vegan mayo
Juice of 1 lime
Tortilla Chips:
4 Corn taco tortillas
1-2 tsp Chili Powder
1-2 tsp Himalayan sea salt
Olive oil
Juice of 1/2 lime
Directions
Preheat your oven to 350 Degrees and prep a small baking sheet with parchment paper.
Start with your ceviche:
Open the hearts of palm and use your hands to pull and shred into small pieces. Once shredded you will need to drain the excess water from the hearts of palm. Place the hearts of palm in an ultra-fine nylon mesh bag and squeeze the excess water from the hearts of palm. The texture should resemble a dry shredded “crab” consistency. In a medium bowl add the shredded hearts of palm, minced onion, jalapeño, raw corn, salt, lime juice and gently incorporate. Let sit in the fridge for at least an hour to chill and develop flavors
Chili Lime Chips:
Take your tortillas and cut them into 4 triangles. Place tortilla chips on your prepared baking sheet and brush or spray them with a little olive oil. Sprinkle on a little Himalayan Sea Salt and chili powder. Place in the oven for about 10 minutes or until crisp. Once out of the oven squeeze a little lime juice on top.
Crema:
Place vegan mayo and lime juice in a small bowl, whisk together.
Almond Parm:
Place raw almonds, nutritional yeast, garlic powder, and Himalayan sea salt into a food processor. Pulse until a fine mixture forms. Drizzle about a tablespoon of olive oil into the mixture. Place into a small sealed container until ready to use. Leftovers can be refrigerated and reused up to a week.
Assembly
Place tortilla chips on a plate and place the ceviche in the center of the plate. Sprinkle generously with Sprout Organics cilantro micro-greens. For the elote, drizzle crema on top, then sprinkle with almond parm and generous amounts of Sprout Organics cilantro microgreens. Serve immediately so you can relax and indulge in the refreshing flavors of summer.
Here are a few more photos from my visit to Sprout Organic Farms.
