Hearts of Palm Aguachile

Starring sliced hearts of palm and avocado, this aguachile will delight vegans and omnivores alike. The sauce is so good we always drink it when our plate is finished.

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Aguachile means “chile water,” and you’ll want some chile heat in the sauce. Serrano chiles vary in intensity, so start with less than you think you might need; we used less than a quarter of a small serrano and got just the right heat. Blitz the sauce, taste, and if you’d like more heat, add more chopped serrano and blitz again. For the coconut water, be sure to buy 100% coconut water, with no sugar or other additives.

Serves 4.

Ingredients

1/4 cup / 60 ml freshly squeezed lime juice

1/2 cup / 120 ml coconut water

1/2 ounce / 14 grams cilantro, mostly leaves, with larger stems removed (a big handful)

1/4 teaspoon salt

1/4 of a serrano chile, seeds removed and chopped, or more to taste

3 radishes, sliced thin

1 (14 ounce / 400 grams) can hearts of palm, drained

1 smallish avocado, sliced

1 Persian cucumber, ends trimmed

A few slivers of red onion, soaked (see below, optional) or chile threads for finishing

Tostadas for serving (optional)

Instructions

1. To make the sauce, combine the lime juice, coconut water, cilantro, salt and serrano chile in the mixing cup of an immersion blender, or in the jar of a blender, and blitz until smooth. Taste for chile heat. If you’d like it hotter, add more serrano and blitz again till smooth.

2. Put the radishes in a small bowl, and spoon about a tablespoonful of the sauce over them. Toss to coat, then set aside.

3. Slice the hearts of palm about 1 cm / 3/8 inch thick, and arrange them on a platter with the avocado slices. Remove the radishes from the marinade, and tuck them here and there on the platter. Use a vegetable peeler to shave the cucumber vertically into ribbons, and curl them here and there on the platter.

4. Stir the sauce, and pour it all over the platter, making sure to bathe all the ingredients. Finish with the soaked onion slivers or chile threads, and serve with tostadas, if you like.

NOTE: To remove the bite of the red onions, toss them in a small bowl with a little salt (about half a teaspoon for 1/3 cup slivered onions). Cover them with warm water, let them soak for 5 minutes, then drain and rinse before using.