Ingredients

• 2 cans or jars of hearts of palm
• 2 serrano peppers (or jalapeños, if that’s your vibe)
• 1 bunch of cilantro
• 1 tomato
• 1 lemon
• Salt to taste
• 10 corn tortillas (or a bag of your favorite store-bought chips, no judgment)

Equipment

• Can opener (hearts of palm don’t open themselves)
• Cutting board + knife
• Container or bowl with a lid
• Air fryer or oven (chips need heat)

Preparation

1. Drain and rinse the hearts of palm. Slice into bite-sized chunks and drop them into your container or bowl.
2. Chop the tomato, cilantro, and peppers. Add them to the bowl.
3. Squeeze in the lemon juice, sprinkle in some salt, and mix well.
4. That’s it. You’re basically a ceviche chef now.

Homemade Corn Chips (Optional But Worth It)

1. Cut your tortillas into triangles. For smaller bites, go full geometry and add some diagonals.
2. Air fry at 425°F for about 5 minutes. Watch them closely . . .“perfect” turns into “burnt” real quick.
3. If using the oven, preheat to 400°F, lay chips on a parchment-lined tray, and bake for about 5 minutes.
4. Salt ‘em if you want. Eat ‘em either way.