Jalapeño Hearts of Palm Ceviche

 Jalapeño  Hearts of Palm Ceviche
2 cans (14 oz.) Hearts of palm, drained
3 Plum tomatoes, pulp removed, diced
½ Red onion, finely diced    cone #3
1 jalapeno pepper, finely minced
2 tbsp. Lime juice, fresh
3 tbsp. Extra virgin olive oil (optional)
1 tbsp. Chopped cilantro or to taste
Cut the hearts of palm in slices or half-moon pieces.
In a large bowl, combine the hearts of palm, tomato, onion, and pepper.
Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
Let marinate in the refrigerator for 30 min.
Season with salt and mix to combine.
Serve with chips or tostadas.

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