Shrimp & Hearts of Palm Ceviche

Ingredients

• 1 pound large cooked shrimp, peeled and deveined (I used 50-70 count frozen shrimp, defrosted)
• 1/4 cup cilantro, chopped fine
• 1/2 red onion, finely diced
• 1 14 ounce can hearts of palm, drained and cut into coins
• 1 14.5 ounce can diced tomatoes
• 1/3 cup chili sauce
• juice of 1 lime
• 1 teaspoon kosher salt

Steps

1. 1

   Cut the shrimp in half, lengthwise.

2. 2

   Place all the ingredients in a bowl and stir to combine.

3. 3

   Cover and refrigerate 2 hours until chilled or serve immediately.