Ricette
Ricette vegane
Hearts of Palm and Artichoke Aguachile Negro

Hearts of Palm and Artichoke Aguachile Negro

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

This sophisticated vegan aguachile negro is a striking plant-based take on the traditional Mexican seafood dish. Instead of raw fish, this recipe uses buttery hearts of palm and tender artichoke hearts to create a satisfying, meaty texture that absorbs the deep, smoky flavours of the marinade. The signature black colour and complex depth come from blending a completely charred corn tortilla with spicy habanero, balanced by the bright acidity of lemon and pickled red onions.

As a light starter or a refreshing sharing plate, this dish is naturally healthy and gluten-free. The combination of peppery radishes, sweet cherry tomatoes, and fresh coriander provides a beautiful contrast to the dark, savoury liquid. It is an impressive choice for a summer dinner party, as much of the preparation can be completed a day in advance, allowing the bold flavours to develop beautifully before serving.

Ingredients for Hearts of Palm and Artichoke Aguachile Negro

1/2 piccola cipolla rossa, affettata sottilmente
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 di succo di limone fresco
1 400g can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1" pieces
Sale kosher
1 400g can quartered artichoke hearts, drained
575ml cherry tomatoes, halved
110g radishes, thinly sliced
1/2 tazza di foglie di coriandolo fresco con gambi teneri
Garza

How to make Hearts of Palm and Artichoke Aguachile Negro

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.