Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 Tbs. of the lime juice, 3 Tbs. water, and the olive oil. Sprinkle evenly with sugar and a generous pinch of salt. Shake the dish to coat the palm coins and let sit while preparing the remaining ingredients.
In a medium bowl, mix the remaining 1/4 tsp. lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of salt, and a pinch of pepper. Toss the shrimp with the mayonnaise and season to taste with salt and pepper.
Carefully drain the hearts of palm and pat dry with paper towels. Top each radish coin with a palm coin of similar size, two shrimp, and a cilantro leaf.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips