Hearts of Palm and Radish Coins with Shrimp

• 3-4 hearts of palm (1- to 1-1/2 -inch diameter), rinsed and cut into 1/4-inch-thick coins (you’ll need 24)
• 2 Tbs. plus 1/4 tsp. fresh lime juice
• 2 Tbs. extra-virgin olive oil
• Pinch of granulated sugar
• Kosher salt
• 1 Tbs. mayonnaise, preferably Hellmann’s or Best Foods brand
• 1/4 tsp. coriander seeds, toasted and coarsely ground in a mortar
• 1/4 tsp. freshly grated lime zest
• Pinch of cayenne
• Freshly ground black pepper
• 48 small peeled and deveined cooked shrimp (71 to 90 or 100 to 150 per lb.)
• 5–6 radishes (1 to 1-1/2 inches wide), sliced into 1/4 -inch-thick coins (you’ll need 24)
• 24 fresh cilantro leaves for garnish

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.