Hearts of Palm and Radish Coins with Shrimp
From: Fine Cooking Magazine
Servings: Yields twenty-four hors d'oeuvres
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Ingredients
3-4 hearts of palm (1- to 1-1/2 -inch diameter), rinsed and cut into 1/4-inch-thick coins (you'll need 24)
2 tablespoons plus 1/4 teaspoon fresh lime juice
2 tablespoons extra-virgin olive oil
Pinch of granulated sugar
Kosher salt
1 tablespoon mayonnaise, preferably Hellmann's or Best Foods brand
1/4 teaspoon coriander seeds, toasted and coarsely ground in a mortar
1/4 teaspoon freshly grated lime zest
Pinch of cayenne
Freshly ground black pepper
48 small peeled and deveined cooked shrimp (71 to 90 or 100 to 150 per pound)
5-6 radishes (1 to 1-1/2 inches wide), sliced into 1/4 -inch-thick coins (you'll need 24)
24 fresh cilantro leaves for garnish
Directions
1. Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 tablespoons of the lime juice, 3 tablespoons water, and the olive oil. Sprinkle evenly with sugar and a generous pinch of salt. Shake the dish to coat the palm coins and let sit while preparing the remaining ingredients.
2. In a medium bowl, mix the remaining 1/4 teaspoon lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of salt, and a pinch of pepper. Toss the shrimp with the mayonnaise and season to taste with salt and pepper.
3. Carefully drain the hearts of palm and pat dry with paper towels. Top each radish coin with a palm coin of similar size, two shrimp, and a cilantro leaf.
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