📝 About This Recipe
This sophisticated starter celebrates the 'ivory of the jungle,' transforming the delicate, buttery texture of hearts of palm into a contemporary Latin American masterpiece. We balance the earthiness of the palm with a vibrant, citrus-forward vinaigrette infused with smoky achiote and the floral heat of Peruvian Aji Amarillo. Garnished with buttery avocado and crunchy toasted pepitas, this dish is a masterclass in contrasting textures and bright, tropical acidity.
🥗 Ingredients
The Hearts of Palm
- 14 ounces Fresh or high-quality jarred Hearts of Palm (drained and patted dry; if using fresh, ensure they are tender)
- 3 pieces Radishes (shaved paper-thin on a mandoline and chilled in ice water)
Citrus-Achiote Vinaigrette
- 1/4 cup Blood Orange juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 1/2 teaspoon Achiote paste (dissolved in the citrus juice)
- 1 teaspoon Aji Amarillo paste (for a subtle, fruity heat)
- 1/3 cup Extra virgin olive oil (high quality, fruity profile)
- 1 teaspoon Honey or Agave nectar (to balance acidity)
- 1/2 teaspoon Sea salt (plus more to taste)
Accoutrements & Garnish
- 1 piece Hass Avocado (ripe but firm, sliced into elegant wedges)
- 2 tablespoons Pepitas (Pumpkin Seeds) (toasted with a pinch of salt)
- 1/4 cup Fresh Cilantro leaves (picked small leaves or micro-cilantro)
- 2 tablespoons Pickled Red Onion (finely diced for pops of acid)
- 1 pinch Flaky Sea Salt (Maldon) (for finishing)
👨🍳 Instructions
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1
Begin by preparing the vinaigrette: In a small glass bowl, whisk together the blood orange juice, lime juice, achiote paste, and aji amarillo until the pastes are fully dissolved and the liquid is a vibrant deep red.
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2
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a stable emulsion. Stir in the honey and sea salt. Taste and adjust acidity if needed; it should be bright and zesty.
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3
Prepare the hearts of palm: Take half of the stalks and slice them into 1/2-inch thick coins on a slight bias. Take the remaining stalks and use a mandoline or a very sharp vegetable peeler to shave them into long, thin ribbons.
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4
Place the shaved ribbons in a bowl of ice water for 5 minutes. This makes them curl elegantly and adds a refreshing crispness.
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5
Toast the pepitas in a small dry skillet over medium heat for 3-4 minutes until they begin to pop and smell nutty. Remove immediately from heat and set aside.
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6
Drain the shaved hearts of palm and the radishes thoroughly. Pat them dry with a clean kitchen towel to ensure the dressing adheres perfectly.
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7
In a large mixing bowl, gently toss the hearts of palm coins and ribbons with two tablespoons of the citrus-achiote vinaigrette. Do this carefully to avoid breaking the delicate ribbons.
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8
To plate in a fine-dining style: Place a small spoonful of the vinaigrette in the center of four chilled plates and smear it slightly with the back of the spoon.
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9
Arrange 3-4 slices of avocado around the center. Season the avocado directly with a tiny pinch of sea salt.
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10
Layer the hearts of palm coins over the avocado, then nestle the curled ribbons on top to create height and volume.
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11
Interspersed the shaved radishes and pickled red onions throughout the salad for color and crunch.
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12
Drizzle an additional spoonful of vinaigrette over the entire assembly.
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13
Garnish with the toasted pepitas, cilantro leaves, and a final sprinkle of flaky sea salt. Serve immediately while the citrus is bright and the textures are crisp.
💡 Chef's Tips
Always use fresh citrus juice; bottled versions lack the volatile oils necessary for a true fine-dining finish. If you cannot find achiote paste, substitute with a mix of smoked paprika and a pinch of cumin for a similar earthy depth. When shaving the hearts of palm, use the firmest stalks available to ensure clean, long ribbons that don't mush. Chill your plates in the refrigerator for 15 minutes before serving to keep the salad ultra-crisp and refreshing. Be gentle with the Aji Amarillo—it is flavorful but can vary in heat; add it incrementally to suit your preference.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Chilean Sauvignon Blanc or a Torrontés from Argentina. Serve alongside warm corn tortillas or house-made taro chips for added texture. This makes an excellent first course for a seafood-centric meal featuring grilled sea bass or ceviche. For a non-alcoholic pairing, try a chilled hibiscus (Jamaica) tea infused with lime and ginger. Accompany with a side of whipped salted butter and crusty sourdough to balance the vibrant acidity.