Snack · Latin American · 15 min
Bison and Hearts of Palm Carpaccio with Fresh Cilantro and Lime Zest
- Calories
- 219
- Protein
- 16g
- Carbs
- 21g
- Fat
- 7g
Ingredients
- 51.5 g Bison, ground, grass-fed, raw
- 150 g Hearts of Palm, canned, sliced into coins
- 134.8 g Kabocha Squash, roasted and mashed
- 11.7 g Extra Virgin Olive Oil
- 5 g Fresh Cilantro, chopped
- 5 g Fresh Ginger, grated
Method
- 01Prepare the bison: Ensure the grass-fed bison is extremely fresh and cold. Using a very sharp knife, scrape the meat into fine, thread-like ribbons or extremely thin patties, pressing them flat onto a chilled plate.
- 02Arrange the base: Thinly slice the hearts of palm into delicate coins and arrange them overlapping around the perimeter of the plate.
- 03Add the starch element: Spoon small dollops of the roasted, seasoned kabocha squash (mashed with a touch of ginger) in the center of the hearts of palm.
- 04Season and finish: Drizzle the extra virgin olive oil lightly over the bison and hearts of palm. Sprinkle liberally with fresh, vibrant cilantro and a dusting of lime zest for brightness. Season with a pinch of sea salt. The dish should look like a refined, colorful mosaic, smelling of fresh earth and citrus. Serve immediately while the bison is chilled.
Cook it with the whole plan around it
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