Palmitos Aguachile Verde Chile Lime Hearts Of Palm Recipes

HEARTS-OF-PALM SALAD

Hearts-Of-Palm Salad image

Provided by Barbara Kafka

Time 40m

Number Of Ingredients 3

Ingredients

1/2 pound fresh hearts of palm, trimmed weight, or 1 can hearts of palm, drained and rinsed, 8 ounces drained weight
3 tablespoons dry white wine
1 tablespoon thinly sliced scallion greens

Steps:

Shred the hearts of palm by cutting them lengthwise in very thin strips. Toss with the white wine and scallion greens. Marinate 30 minutes before serving.
Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle. Arrange the hearts-of-palm salad on the other side. Mound the okra salad in the center. Serve with grilled fish or seafood, or alone, as a first course.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 485 milligrams, Sugar 0 grams

PALMITOS AGUACHILE VERDE (CHILE-LIME HEARTS OF PALM)

Palmitos Aguachile Verde (Chile-Lime Hearts of Palm) image

If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips - and don't forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

Categories vegetables, appetizer, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 (28-ounce) can whole hearts of palm, drained and cut into 1/4-inch coins
1/2 medium red onion, thinly sliced lengthwise
1 Persian or 1/2 English cucumber, halved lengthwise and thinly sliced
1 medium ripe Hass avocado, pitted, peeled and thinly sliced crosswise
4 small serrano chiles, stemmed and seeded if you'd like, coarsely chopped
1/2 cup cilantro leaves, coarsely chopped
1 cup fresh lime juice (from about 12 limes)
1/4 cup extra-virgin olive oil
5 snack-size nori sheets (optional)
Coarse sea salt, to taste
Tortilla chips or tostadas, for serving

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.

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