Artichoke and Hearts of Palm Ceviche with Avocado and Aji Amarillo

Name: Artichoke and Hearts of Palm Ceviche with Avocado and Aji Amarillo
Prep time: 25 min
Yield: 4
Cuisine: Peruvian
Ingredients: 4.0000 fresh artichoke hearts, cleaned and quartered; 14.0000 oz hearts of palm, sliced into ¼-inch rounds; 1.0000 red onion, sliced as thinly as possible into half-moons; 1.0000 aji amarillo pepper, seeds and membranes removed, finely minced; 0.5000 cup fresh lime juice; 0.2500 cup fresh orange juice; 2.0000 tbsp extra-virgin olive oil; to taste flaky salt; to taste freshly cracked black pepper; 1.0000 ripe avocado, diced into ½-inch cubes; 0.2500 cup fresh cilantro, roughly chopped; to taste flaky salt; plantain chips or tostadas; lime wedges

Artichoke and Hearts of Palm Ceviche with citrus-marinated vegetables, creamy avocado, and fiery aji amarillo peppers. No-cook Peruvian magic.

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