Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

1 (8 ounce) bag plantain chips

1 Tablespoon Serious Foodie Asian Fusion Sweet/Spicy Rub

1 jar (6 ounces) Serious Foodie Sri Lanka Coconut Lime Hot Sauce

Juice of 1 lime

1 (14.5 ounce) can hearts of palm, drained and chopped into bite sized pieces

½ cup diced jicama 

½ cup diced cucumber

1 jalapeno, seeded and minced

¼ cup minced red onion

Preheat oven to 300 degrees and line a large cookie sheet with foil.

Pour the chips out in a single layer on the cookie sheet and spray lightly with olive oil cooking spray. Sprinkle with half of the Asian Fusion Sweet/Spicy Rub, flip over and repeat the process to the other side of the chips. Place in the oven for 7-10 minutes. Set aside to cool.

In a large bowl stir together the Serious Foodie Sri Lanka Coconut Lime Hot Sauce, lime juice, hearts of palm, jicama, cucumber, jalapeno and red onion. Pour the mixture into a serving bowl and serve with the seasoned toasted plantain chips.

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