1. Remove the inner tender part of the palm hearts and slice crosswise into thin slices. Immediately place them in the milk and water mixture to prevent them going brown. Set aside.

 2. In a large serving bowl, mix together the lemon juice, vinegar and vegetable oil.

 3. When ready to serve,  remove the sliced palm heart from the milk and water and pat dry on kitchen paper. Add to the lemon juice mixture, season with salt and pepper and toss to thoroughly coat. Eat immediately.