Palmitos Aguachile Verde (Chile-Lime Hearts of Palm)

By Jocelyn Ramirez

Updated Aug. 10, 2021

Palmitos Aguachile Verde (Chile-Lime Hearts of Palm)
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Rating
4(387)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 1(28-ounce) can whole hearts of palm, drained and cut into ¼-inch coins
  • ½medium red onion, thinly sliced lengthwise
  • 1Persian or ½ English cucumber, halved lengthwise and thinly sliced
  • 1medium ripe Hass avocado, pitted, peeled and thinly sliced crosswise
  • 4small serrano chiles, stemmed and seeded if you’d like, coarsely chopped
  • ½cup cilantro leaves, coarsely chopped
  • 1cup fresh lime juice (from about 12 limes)
  • ¼cup extra-virgin olive oil
  • 5snack-size nori sheets (optional)
  • Coarse sea salt, to taste
  • Tortilla chips or tostadas, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

243 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 5 grams protein; 677 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    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 1½ 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.

Ratings

4 out of 5
387 user ratings
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Comments

A Reader

I love hearts of palm and suggest that readers purchase those that are sustainably harvested so we can continue to enjoy them. One good brand to try is Native Forest. Thank you.

Sue

Nori is delicious and really makes this sort of dish, but please purchase it as full-sized sheets in a bigger package! Snack-sized nori comes with an obscene amount of unrecyclable packaging.

Some Guy

I've been making this for years by accident, having substituted hearts of palm for bay scallops to make a vegetarian ceviche. My one addition to this recipe is to include a single diced orange or mango. The limes are sour, and the diced fruit provides just enough sweetness to offset it.

Molly

Reeeeeeally sour

Sasha

Wow! Just wow! A phenomenal dish. I made it yesterday and I wished I had gotten an extra can of hearts of palm to make it again today. I can't wait to make it for friends.

Jeramy

I made this using artichoke hearts instead of hearts of palm. It was really tasty.

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