¿Cómo preparar CEVICHE de PALMITO? Receta de la gastronomía AMAZÓNICA

Hearts of palm ceviche is a typical dish from eastern Ecuador. Hearts of palm are the tender shoots obtained from various palm species, such as the peach palm. Hearts of palm are rich in fiber and vitamins, and offer several health benefits. For this dish, we'll use the most tender part of the palm shoot. In the 1990s, Ecuador was the leading producer and exporter of this product, and Costa Rica was the second largest exporter. Recipe for 4 servings: 1 heart of palm 5 tomatoes 2 bell peppers 1 red onion 2 limes Parsley to taste 1 tablespoon tomato sauce 1 tablespoon mustard A pinch of ground pepper Olive oil to taste 2 cups water 1/2 teaspoon salt Tell me in the comments how your hearts of palm ceviche turned out!