Hearts of Palm and Radish Coins With Radish

Recipe by Allison Ehri Kreitler, From: Fine Cooking 99, pp22-23 Published in May 6, 2099.. This is a lovely hors d'oeuvres :) it goes over very easily! We made this to see how it would taste and it was wonderful!!! I was looking for something easy but a little different & voila! Here it is! ;)

• Ready In: 25 mins
• Yields: 24 hors d'oeuvres

Ingredients

• 3 -4  hearts of palm, rinsed and cut into 1/4-inch coins (you'll need 24)
• 2  tablespoons fresh lime juice
• 1⁄4 teaspoon fresh lime juice
• 2  tablespoons  extra-virgin olive oil
• 1  pinch granulated sugar
•  kosher salt
• 1  tablespoon mayonnaise (preferably Hellmans or Best Foods brand)
• 1⁄4 teaspoon  coriander seed, toasted and coarsely ground in a mortar
• 1⁄4 teaspoon  freshly grated lime zest
• 1  pinch cayenne
•  hot sauce (optional)
•  freshly ground black pepper
• 48  small  peeled and deveined  cooked shrimp (71 to 90 or 100 to 150 per lb.)
• 5 -6  radishes, sliced into 1/4 -inch-thick coins (you' ll need 24)
• 24  fresh cilantro leaves (to garnish)

Directions

1. Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 T. of the lime juice, 3 T 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 teaspoons lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of salt, hot sauce 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.