Hearts of Palm and Artichoke Aguachile Negro Recipe

Name: Hearts of Palm and Artichoke Aguachile Negro Recipe
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

www.epicurious.com

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

Keywords

mexican
hearts of palm
artichoke
habanero chile
starter
dinner
brunch
dairy free
gluten free
nut free
vegan
vegetarian
blender
bon appétit

View full recipe on www.epicurious.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.epicurious.com.

Share this recipe:

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