• 400 g./14 oz. can of Hearts of Palm drained and cut into large pieces
• 1 large or 2 small shallots, sliced in rings
• 2 spring onions chopped
• 4 Roma Tomatoes sliced lengthwise in thick pieces
• 3 – 4 radishes sliced
• 1 Habanero pepper deseeded and sliced
• 1 large ripe avocado cut into chunks
• 1 bunch of cilantro about ½ cup, chopped
• 2 – 3 tablespoons of capers drained

For the vinaigrette:

• Juice of 1 large or 2 small limes
• 2 tablespoons of sherry vinegar or red wine vinegar
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste