Entree: Peru – Amazonian Peru – Chonta con Cecina (Salad-style main of sliced heart of palm combined with salted, air-dried smoked beef and bright citrus dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 12 oz (340 g) chonta (heart of palm), trimmed and sliced into 1/4-inch rounds
- 8 oz (225 g) cecina, thinly sliced
- 1 small red onion, thinly sliced
- 1 medium tomato, seeded and diced
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/3 cup (80 ml) fresh lime juice (about 3 limes)
- 2 tbsp (30 ml) aji amarillo paste
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) honey or panela syrup (optional, to balance acidity)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. If using fresh chonta, rinse and trim; blanch sliced chonta in boiling salted water 2–3 minutes until just tender, then plunge into ice water and drain. If using canned chonta, drain and rinse.
2. In a small bowl whisk together lime juice, aji amarillo paste, neutral oil, ground cumin, and honey or panela if using; season with salt and pepper to taste to make the dressing.
3. In a large bowl combine sliced chonta, thinly sliced cecina, red onion, diced tomato, and chopped cilantro.
4. Pour the dressing over the mixture and toss gently until evenly coated. Adjust seasoning with salt and pepper.
5. Let rest 10–15 minutes for flavors to meld, then serve at room temperature or slightly chilled as a main course alongside boiled yuca or steamed rice.