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.
Ingredients
8 Servings
½
¼
1
1
2
¼
¼
1
1
1
4
½
Special Equipment
Preparation
-
Step 1
Combine onion and ¼ cup vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.
Step 2
Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chile, turning often, until completely charred, 8−10 minutes. Let cool.
Step 3
Blend tortilla, chile, celery, oil, lemon juice, and remaining 2 Tbsp. 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.
Step 4
Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with ½ cup aguachile; season with salt. Let sit at least 30 minutes.
Step 5
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.
Step 6
Do Ahead: Onion can be prepared 1 day ahead; keep chilled. Aguachile can be made 1 day ahead.
