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Ingredients:
1 2 onions
1 6 limes (juice)
1 6 tomatoes, chopped
Instructions:
4 cans of hearts of palm, drained and chopped 1 small can of green
olives, pitted and chopped 1/2 can of jalapeno chilies, with the
juice 2 avocadoes, chopped 1 T. olive oil 2 T. canola oil 2 T. vinegar
One hour before serving, mix everything together. Chill.
Servings: 12
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Ceviche--Heart Of Palms Recipe brought to you by Mexican Recipes To-Go
