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Ingredients

• 1 chayote (about 9 ounces)
• 1 cup ice water
• 3/4 cup vertically sliced red onion (1 small)
• 3/4 cup (1 1/2-inch) strips orange bell pepper
• 1/2 cup fresh corn kernels (about 1 small ear)
• 2 tablespoons finely chopped fresh cilantro
• 1 1/2 tablespoons finely chopped seeded jalapeño pepper
• 1 (14-ounce) can hearts of palm, rinsed, drained, and cut crosswise into 1/2-inch slices
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 2 tablespoons ketchup
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon hot pepper sauce
• Dash of sugar
• 6 Boston lettuce leaves
• 1/4 cup chopped pitted ripe olives

Description

Sometimes Referred To As Seviche Or Ceviche, This Dish Traditionally Uses An Acidic Marinade To Partially “cook� Seafood. Here We Substitute Chayote That's Boiled Until Slightly Soft. The Brightly Flavored Dressing And Crunchy Onion And Peppe

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