Hearts of Palm and Artichoke Aguachile Negro

Ingredients for Hearts of Palm and Artichoke Aguachile Negro

• 1/2 small red onion, thinly sliced

• 60ml plus 2 tablespoons Sherry vinegar or red wine vinegar

• 1 white corn tortilla

• 1 habanero chilli, seeds and ribs removed

• 2 large celery stalks, cut into large pieces

• 60ml avocado oil or vegetable oil

• 60ml fresh lemon juice

• 1 400g can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1" pieces

• Kosher salt

• 1 400g can quartered artichoke hearts, drained

• 575ml cherry tomatoes, halved

• 110g radishes, thinly sliced

• 1/2 cup fresh coriander leaves with tender stems

• Cheesecloth

How to make Hearts of Palm and Artichoke Aguachile Negro

Combine onion and 60ml vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.

Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chilli, turning often, until completely charred, 8-10 minutes. Let cool.

Blend tortilla, chilli, 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 240ml ; season aguachile with salt.

Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with 80g aguachile; season with salt. Let sit at least 30 minutes.

Just before serving, drain pickled onion and add to marinated vegetables along with coriander. Toss to combine and transfer to a platter. Pour remaining marinade over top or serve alongside.

Do ahead: Onion can be prepared 1 day ahead; keep chilled. Aguachile can be made 1 day ahead.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.