Hearts of Palm and Artichoke Aguachile Negro
Hearts of Palm and Artichoke Aguachile Negro is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Combine onion and 1/4 cup vinegar in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine onion and 1/4 cup 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 chile, turning often, until completely charred, 8-10 minutes.
Blend tortilla, chile, 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 1 cup; season aguachile with salt.
Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with 1/2 cup aguachile; season with salt.
Let sit at least 30 minutes.
Just before serving, drain pickled onion and add to marinated vegetables along with cilantro.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.