Hearts of Palm and Artichoke Aguachile Negro
A fresh and vibrant Mexican-inspired dish featuring charred tortilla aguachile negro sauce with hearts of palm, artichokes, and colorful vegetables. This vegetarian take on aguachile combines pickled red onions, fresh tomatoes, and radishes for a bright and zesty appetizer.
Ingredients
- •½ small red onion
- •¼ cup Sherry vinegar
- •1 piece white corn tortilla
- •1 piece habanero chile
- •2 stalks celery
- •¼ cup avocado oil
- •¼ cup lemon juice
- •1 can hearts of palm
- •1 to taste Kosher salt
- •1 can artichoke hearts
- •1 pint cherry tomatoes
- •4 ounces radishes
- •½ cup cilantro
- •1 piece Cheesecloth
Cooking Instructions
- 1.
Combine onion and 1/4 cup vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.
240 min
- 2.
Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chile, turning often, until completely charred, 8-10 minutes. Let cool.
10 min
- 3.
Blend tortilla, chile, celery, oil, lemon juice, and remaining 2 tablespoons vinegar until very smooth. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a small bowl; discard solids. Add reserved palm liquid to make 1 cup; season aguachile with salt.
15 min
- 4.
Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with 1/2 cup aguachile; season with salt. Let sit at least 30 minutes.
30 min
- 5.
Just before serving, drain pickled onion and add to marinated vegetables along with cilantro. Toss to combine and transfer to a platter. Pour remaining marinade over top or serve alongside.
5 min
- 6.
Do ahead: Onion can be prepared 1 day ahead; keep chilled. Aguachile can be made 1 day ahead.
