Fresh heart of palm from Putumayo, green mango tiger milk with green mango and blue crab with green pepper



Heart of palm

  • 200 g of fresh heart of palm cut in strips
  • ¼ cup of lemon juice
  • Soup spoon of salt


Tiger milk

  • ½ cup of green mango extract
  • ¼ cup of key lime juice
  • ½ tsp. of salt
  • Soup spoon of dried chili powder (to taste)



  • 200 g of fresh blue crab meat
  • 1 tbsp. of crushed fresh green pepper
  • 3 tbsps. of extra-virgin olive oil
  • Soup spoon of sea salt
  • Soup spoon of grated peel of 1 lemon



  • Soup spoon of sprouts


Heart of palm: briefly blanch the heart of palm in boiling water and immediately rinse with iced water. Remove, drain and mix with lemon and salt. Macerate for a few minutes.

Tiger milk: mix the ingredients and set aside.

Crab: macerate the green pepper and olive oil and mix with the other ingredients.


Pour the tiger milk onto the bottom of the plate. Arrange the strips of heart of palm in the form of a noodle nest and serve the crab topped with sprouts next to it.