Hearts of Palm and Artichoke Aguachile Negro Recipe | Epicurious

Ingredients

• 1/2 small red onion, thinly sliced
• 1/4 cup plus 2 tablespoons Sherry vinegar or red wine vinegar
• 1 white corn tortilla
• 1 habanero chile, seeds and ribs removed
• 2 large celery stalks, cut into large pieces
• 1/4 cup avocado oil or vegetable oil
• 1/4 cup fresh lemon juice
• 1 14-ounce can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1" pieces
• Kosher salt
• 1 14-ounce can quartered artichoke hearts, drained
• 1 pint cherry tomatoes, halved
• 4 ounces radishes, thinly sliced
• 1/2 cup fresh cilantro leaves with tender stems
• Cheesecloth