Hearts of Palm and Artichoke Aguachile Negro

Name: Hearts of Palm and Artichoke Aguachile Negro
Yield: 8 Servings
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

By Bernardo Bukantz, Luis Serdio, and Roderigo Chávez

February 22, 2015

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Hearts of Palm and Artichoke Aguachile NegroPeden + Munk

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.

Recipe notes

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