📝 About This Recipe
A refreshing jewel of the Peruvian Amazon, this salad features the delicate, fettuccine-like ribbons of fresh chonta harvested from the heart of the peach palm tree. Known for its crisp texture and subtle nutty flavor, it is traditionally dressed with a zesty lime vinaigrette and a touch of heat from the tiny, fiery Charapita chili. This dish is a light, elegant, and exotic appetizer that perfectly captures the vibrant, untamed essence of the jungle.
🥗 Ingredients
The Chonta Base
- 1 kilogram Fresh Chonta (Heart of Palm) (freshly harvested if possible; otherwise, high-quality whole stalks)
- 2 liters Cold Water (for soaking)
- 2 pieces Key Limes (juiced, to prevent oxidation during prep)
Vegetables and Aromatics
- 1 medium Red Onion (thinly sliced into julienne)
- 2 pieces Roma Tomatoes (seeded and cut into small cubes)
- 4-5 leaves Sacha Culantro (Jungle Coriander) (finely chopped; substitute with regular cilantro if unavailable)
- 2-3 pieces Charapita Chili Peppers (seeded and minced very finely)
- 1 piece Large Avocado (Palta) (sliced or cubed for garnish)
The Amazonian Vinaigrette
- 1/2 cup Fresh Lime Juice (from about 4-6 key limes)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Fine Sea Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare a large bowl with the 2 liters of cold water and the juice of 2 limes. This acidulated water bath is crucial to keep the chonta from browning while you work.
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2
If using a whole fresh chonta stalk, remove the tough outer layers until you reach the tender, white inner core. If using pre-cleaned stalks, proceed to the next step.
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3
Using your fingers or a sharp knife, carefully pull the chonta apart into thin, flat ribbons that resemble fettuccine pasta. This is the traditional 'deshilachado' technique.
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4
Immediately place the chonta ribbons into the lime water bath. Let them soak for 10 minutes to maintain their bright white color and crispness.
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5
While the chonta soaks, prepare the red onion julienne. Soak the sliced onions in ice-cold water for 5 minutes to remove their bite, then drain and pat dry.
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6
In a small glass bowl, whisk together the 1/2 cup of lime juice, olive oil, salt, and black pepper until the dressing is emulsified.
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7
Add the minced Charapita peppers to the dressing. Be careful when handling these tiny peppers as they are quite spicy; use gloves if necessary.
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8
Drain the chonta ribbons thoroughly from the acidulated water and gently pat them dry with a clean kitchen towel.
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9
In a large mixing bowl, combine the dried chonta ribbons, the julienned onions, and the diced tomatoes.
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10
Sprinkle the finely chopped Sacha Culantro over the mixture. This herb provides a distinct, pungent aroma that is authentic to the Amazon.
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11
Pour the vinaigrette over the salad and toss very gently with your hands or wooden spoons to avoid breaking the delicate chonta ribbons.
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12
Taste and adjust the salt or lime juice if needed. The salad should be bright and acidic.
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13
Transfer the salad to a serving platter and arrange the avocado slices on top or around the edges. Serve immediately while chilled.
💡 Chef's Tips
Always use fresh chonta if available; canned hearts of palm are too soft and won't shred into the signature ribbons. Work quickly once the chonta is exposed to air to prevent it from turning grey or purple. If you cannot find Sacha Culantro, use a mix of regular cilantro and a tiny bit of fresh mint to mimic the earthy depth. Adjust the number of Charapita peppers based on your heat tolerance; they are much hotter than standard jalapeños. Do not dress the salad more than 15 minutes before serving, as the lime juice will eventually soften the crisp texture of the palm.
🍽️ Serving Suggestions
Serve as a refreshing starter alongside 'Cecina con Tacacho' (smoked pork with mashed plantains). Pair with a glass of ice-cold 'Aguajina' or 'Camu Camu' juice for an authentic jungle experience. It makes a perfect accompaniment to grilled Amazonian fish like Paiche or Dorado. Use it as a light topping for fried plantain chips (patacones) for a modern appetizer twist. Serve on a bed of fresh lettuce leaves to add extra crunch and presentation appeal.