Ceviche Recipe

Inspired by Plant City

Time1h

Serves4

watermelon, radish, heart of palm, tapioca, lemon verbena, taro

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Ingredients

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1
Prepare the Taro
Peel the taro root and cut it into small cubes. Boil the cubes in salted water for about 10-12 minutes until tender. Drain and let cool.
2
Cook the Tapioca Pearls
In a small pot, bring water to a boil. Add the tapioca pearls and cook according to package instructions (usually about 15-20 minutes) until they become translucent. Drain and rinse under cold water.
3
Prepare the Watermelon
Cut the watermelon into small cubes (about 1-inch pieces). Place them in a large mixing bowl.
4
Slice the Radish
Thinly slice the radish and add it to the bowl with the watermelon.
5
Add Heart of Palm
Slice the heart of palm into small rounds and add them to the mixing bowl.
6
Mix in Taro and Tapioca
Add the cooked taro cubes and tapioca pearls to the bowl. Gently mix the ingredients to combine.
7
Add Lemon Verbena and Seasonings
Chop the lemon verbena leaves finely and add them to the bowl. Squeeze in the lime juice and season with salt and black pepper to taste. Mix everything gently but thoroughly.
8
Chill and Serve
Cover the ceviche mixture with plastic wrap and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled.