‘Chayotes’ with shrimp, chili, lemon and Hearts of Palm


  • 6 garlic cloves
  • 3/4 cup of chopped white onions
  • 2 to 3 tablespoons of chopped fresh jalapeño
  • 1/3 cup of lemon juice
  • 3 medium chayotes
  • 1 1/2 pounds of large shrimps, peeled and clean
  • 1/4 cup of olive oil
  • 1 14 oz can of La Cima Hearts of Palm slices, rinsed well
  • 1/3 cup of chopped cilantro


Process the garlic in a food processor. Add onions, jalapeño (to taste), lemon juice, and 1/4 teaspoon of salt. For 30 minutes let the ingredients to stand at room temperature.

Peel the chayotes and cut them into slices.

Toss the shrimps with 1 teaspoon of salt. Heat 3 tablespoons of olive oil in a skillet, until it shimmers. Sauté the shrimps until just cooked through (3 to 5 minutes). Transfer to a plate.

Sauté the chayotes in the remaining tablespoon of oil, until crisp-tender (about 3 minutes).

Return the shrimps to the skillet, then add the La Cima Hearts of Palm and sauté until just heated through. Remove from heat and stir in a chili-lemon sauce and cilantro.