At her cooking demonstration for Wisconsin Women in Higher Education Leadership at Gateway Technical College, chef Julie Butschli introduced two not-so-common ingredients: hearts of palm and English cucumbers.

Both of these were included in Butschli’s Hearts of Palm Ceviche, a chopped veggie salad that can be eaten with chips like a super chunky pico de gallo or with a fork as a side salad.

Ceviche is generally a raw seafood salad with citrus that is “cooked” or cured through the action of citrus binding the fish proteins.

Sometimes, as in Butschli’s dish, ceviche can be used to describe a bright summer salad featuring chunks of vegetables flavored liberally with citrus.

— Heather Larson Poyner

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