Palmitos Aguachile Verde Chile Lime Hearts Of Palm Recipes

PALMITOS AGUACHILE VERDE (CHILE-LIME HEARTS OF PALM)

Steps:

• Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
• Combine 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.

ENSALADA PALMITO RECIPE (HEARTS OF PALM SALAD)

Steps:

• Cut the heart of palm into small bite sized pieces and place on lettuce lined plates. Squeeze lime juice over the hearts of palm. Add a tiny dash of salt and fresh pepper.
• The optional ingredients can be added together or individually. Mayonnaise can be substituted for the lime, salt, and pepper as is common in restaurants.

CHAYOTE AND HEARTS-OF-PALM SALAD

Steps:

• Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
• Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
• Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
• Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.

ENSALADA DE PALMITOS (HEARTS OF PALM SALAD)

Steps:

• Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
• Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
• Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.

HEARTS OF PALM AND ARTICHOKE AGUACHILE NEGRO

Steps:

• Combine 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. Let cool.
• 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.