Ceviche Salad with Hearts of Palm and Avocado

Ceviche, the Latin American dish of raw fish "cooked" in lime juice, works as a technique for preparing this hearty, tangy salad. The star here are some hearts of palm I picked up in a grocery store clearance bin - what a great find! They're combined with avocado, tomato, sweet corn, and mango, marinated in a lime juice and cilantro "ceviche" base. Here's the simple recipe, inspired by a ceviche salad in Rick Bayless' Mexican Everyday.

Marinade ingredients:
Juice from two limes
1 clove garlic, minced
1 tbsp. extra virgin olive oil
1/2 cup finely chopped cilantro
1/2 tsp. salt

Stir up the ceviche marinade, and add whatever fruits and veggies you like. I used:
3/4 cup sliced hearts of palm
1 avocado, diced
1 roma tomato, diced
1/2 cup sweet corn kernels
1/2 a ripe mango, diced

Garnish with additional cilantro and lime. Popcorn is a fun traditional ceviche topping, but I skipped it today - I recommend it though.

I had to snap a picture of these delicious slices of raw bread - I finally picked up Ani's Raw Food Kitchen last week, after seeing so many amazing pics online from her recipes. This is the sesame sunflower bread - really tasty, and ground flax seeds work so well to bind the bread together. I don't have a dehydrator, but I do have a gas oven. The pilot light always keeps the oven slightly warm and very dry, so I made these by just keeping them in the cooled oven overnight. I know it's slower than a real dehydrator, and probably wouldn't work for a lot of things, but I'm definitely making these on a regular basis.