3 cans hearts of palm (1- to 1-1/2 -inch diameter, 24-30), rinsed and cut into 1/4-inch-thick coins

2 Tbs. plus 1/4 tsp. fresh lime juice

2 Tbs. extra-virgin olive oil

Pinch of granulated sugar

Kosher salt

1 Tbs. Mayonnaise

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 shrimp – peeled, veins removed and cooked

8 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 glass dish. Drizzle with 2 Tbs. of the lime juice, 3 Tbs. water, and the olive oil. Sprinkle with sugar and a pinch of salt. Shake the dish to coat the palm coins and let sit while preparing the remaining ingredients.

In a medium bowl, mix 1/4 tsp. lime juice with the mayonnaise, ground 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. Take a radish slice and place a palm slice, 2 shrimp and top with cilantro sprig.