Hearts of Palm Aguachile

Original recipe by: Leslie Brenner

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

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; I 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…