Adapted from: Randy Zweiban, Province, Chicago. Yield: 24 servings. 6 avocados from Mexico 1 cup lemon or lime juice 8 cups thinly sliced Costa Rican hearts of palm 2 cups diced ripe papaya, divided ¾ cup canola oil, divided ⅛ cup rice wine vinegar 3 cups tomato concasse ¾ cup diced red onion ¼ cup diced jalapeno pepper ¼ cup chopped cilantro ¼ cup sherry vinegar to taste, kosher salt and freshly ground black pepper 1 cup avocado vinaigrette Avocado Vinaigrette: 1½ peeled ...

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