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Shrimp and Hearts of Palm Ceviche recipe from Weelicious.com

Shrimp & Hearts of Palm Ceviche

5 from 2 votes
Print Recipe
Author: Catherine McCord
Prep Time 5 minutes
Total Time 10 minutes

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

Instructions 

  • Cut the shrimp in half, lengthwise.
  • Place all the ingredients in a bowl and stir to combine.
  • Cover and refrigerate 2 hours until chilled or serve immediately.

Nutrition

Calories: 100kcal | Carbohydrates: 15g | Protein: 9g | Fat: 1g | Cholesterol: 70mg | Sodium: 630mg | Fiber: 1g | Sugar: 8g
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