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

• Koshersalt

• 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

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.

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