Name: Hearts of Palm and Artichoke Aguachile Negro
Yield: 8 Servings
Ingredients: ½ small red onion, thinly sliced; ¼ cup plus 2 Tbsp. 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; ¼ cup avocado oil or vegetable oil; ¼ cup fresh lemon juice; 1 14-oz. can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1” pieces; Kosher salt; 1 14-oz. can quartered artichoke hearts, drained; 1 pint cherry tomatoes, halved; 4 ounces radishes, thinly sliced; ½ cup fresh cilantro leaves with tender stems; Cheesecloth

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Peden + Munk

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

Recipe notes