Banana Heart Kinilaw

Banana Heart Kinilaw

Salt
4 fresh banana hearts
4 shallots, thinly sliced
2 tbsp coconut milk
freshly squeezed juice of 1 lime or to taste
½ hot red chili, thinly sliced
1 medium tomato, thinly sliced, for garnish

Fill a bowl with about 6 cups water and 2 tbsp salt. Swirl to dissolve the salt. Peel the outer layers of the banana hearts until you reach the pale-colored heart. Finely chop the banana hearts and immediately place in the water. Massage the pieces with your hands for about 3 minutes to remove the bitter sap. Discard the soapy-looking liquid that emerges. Drain in a fine-mesh strainer, rinse and repeat the whole process. Taste a small piece and if there is any bitterness remaining, wash the banana hearts again.
Fill a large bowl with water and ice. Bring a medium pot of water to a boil over high heat. Add banana hearts and blanch very briefly, about ten seconds. Strain through a fine-mesh strainer and place in ice water for about 1 minute to cool. Drain thoroughly and pat dry with paper towels, then place in a serving bowl.
Add the shallots, coconut milk, lime juice, chili and ¼ tsp salt and stir to combine. Taste and add more salt or lime juice if needed. If mixture looks dry, add more coconut milk. Garnish with tomato slices and serve.