1 can or jar hearts of palm (12–15 ounces)
1 tablespoon lime juice
1 tablespoons lemon juice
1 tablespoon olive oil
1 small clove garlic
3/4 teaspoon salt
pinch ground cumin
1 Roma tomato
1 serrano chile
2 green onions
2 tablespoons chopped cilantro
Optional (sort of): 2 boiled eggs, quartered
Drain hearts of palm and cut into slices or chunks.
In a large bowl combine juices and olive oil.
Mince the garlic and then sprinkle it with the salt. Use the side of your knife blade to mash this into a paste. Add the paste and the cumin to the bowl and mix. Gently stir in the drained hearts of palm.
Finely dice the tomato (de-seeded) green onion and cucumber. Mince the serrano.
Arrange hearts of palm on a serving platter, leaving dressing in the bowl.
Add remaining vegetables and cilantro to the dressing and mix gently. Taste and add more salt if it seems lacking. Spoon this over the hearts of palm.
Chill for at least an hour before serving.