Hearts of Palm and Radish Coins with Prawns

Preparation Time

20 min.

Cooking Time


(Serves 5-7)

3-4 Cultiverde hearts of palm jars, rinsed and cut into 1 cm thick coins (you’ll need 24)
2 Tbs. plus 1/4 tsp. fresh lime juice
2 Tbs. extra-virgin olive oil
Pinch of granulated sugar
1 Tbs. mayonnaise
1/4 tsp. coriander seeds, toasted and coarsely ground in a mortar
1/4 tsp. freshly grated lime zest
Pinch of cayenne
Freshly ground black pepper
48 small peeled and deveined cooked prawns
5–6 radishes, sliced into 0.5 cm thick coins (you’ll need 24)
24 fresh coriander leaves for garnish

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  1. Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 Tbs. of the lime juice, 3 Tbs. 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 tsp. lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of salt, and a pinch of pepper. Toss the prawns 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 prawns, and a coriander leaf.
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