Palmitos Aguachile Verde (Chile-Lime Hearts of Palm)
If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips — and don’t forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
- Serves: 4 persons
- 1(28-ounce) can whole hearts of palm, drained and cut into 1/4-inch coins
- ½medium red onion, thinly sliced lengthwise
- 1Persian or 1/2 English cucumber, halved lengthwise and thinly sliced
- 1medium ripe Hass avocado, pitted, peeled and thinly sliced crosswise
- 4small serrano chiles, stemmed and seeded if you’d like, coarsely chopped
- ½cup cilantro leaves, coarsely chopped
- 1cup fresh lime juice (from about 12 limes)
- ¼cup extra-virgin olive oil
- 5snack-size nori sheets (optional)
- Coarse sea salt, to taste
- Tortilla chips or tostadas, for serving
Step 1Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
Step 2Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.