Heart of palms and avocado Tiradito (vegan tiradito)

The Hearts of Palm and Avocado Tiradito is an innovative and vegan version of one of the most emblematic dishes of Peruvian cuisine. It's fresh, light, full of flavor, quick to make, and maintains the essence of the original preparation; this variant replaces fish with vegetable ingredients. The hearts of palm, along with avocado, create a perfect base for the characteristic citrus and spicy dressing of tiradito.
Recipe
Un plato de comida en una mesa.

About this recipe

Tiradito is a very popular dish in Peruvian cuisine, though it has also been adopted and adapted into Mexican cuisine. It is a raw dish, similar to ceviche, but with notable differences in its preparation and presentation. In tiradito, the fish is cut into thin slices, in the style of Japanese sashimi, and is served with a variety of citrus and spicy sauces, which can include lemon, lime, yellow chili pepper, among other ingredients.

This is a vegan tiradito made with hearts of palm and avocado. It’s very easy to prepare, deliciously fresh, and light in flavor, and it’s a very tasty option, especially in the warmer months.

How to make vegan tiradito?

Una persona está cortando un aguacate sobre una tabla de cortar.

Step 1, marinate your onions

Start by preparing the red onion, which adds texture, and flavor, and ultimately serves as the dressing for the vegan tiradito.

Aguacate en rodajas sobre una tabla de cortar con un cuchillo.

Step 2: Slice the hearts of palm and avocado

Slice the hearts of palm and the avocado. Arrange them on a large plate, alternating the slices.

Aguacate en rodajas en un plato blanco.

Step 3: Finish

Finish the vegan tiradito with slices of onion, slices of jalapeño, cilantro, toasted sesame oil, sesame seeds, and drizzle with the dressing.

A plate of food on a table.

TIRADITO DE PALMITO Y AGUACATE (VEGAN TIRADITO)

The Hearts of Palm and Avocado Tiradito is an innovative and vegan version of one of the most emblematic dishes of Peruvian cuisine. It’s fresh, light, full of flavor, quick to make, and maintains the essence of the original preparation; this variant replaces fish with vegetable ingredients. The hearts of palm, along with avocado, create a perfect base for the characteristic citrus and spicy dressing of tiradito.
5 de 1 voto
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican

Equipment

  • Sharp knife

Ingredients
  

  • ¼ cup finely sliced red onion
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 tablespoon toasted sesame oil
  • 4 hearts of palm
  • 1 firm avocado
  • 1 sliced jalapeño
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chopped cilantro

Instructions
 

  • In a small bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of lemon juice, 2 tablespoons of orange juice, and 1 tablespoon of toasted sesame oil. Stir well until everything is well combined, add a pinch of salt.
  • Add the sliced red onion to the bowl with the vinaigrette you prepared. Let it marinate while you prepare the other ingredients.
  • Slice the hearts of palm and avocado into thin slices. Try to make the avocado slices a similar thickness to the palm hearts so that the dish looks uniform and attractive.
  • On a large plate, begin to alternately arrange the slices of palm heart and avocado. Top with the marinated onions.
  • Pour the rest of the vinaigrette over the assembled dish, ensuring all ingredients are well coated.
  • Sprinkle with toasted sesame seeds, add the sliced jalapeño and chopped cilantro on top of the tiradito.

Notes

This dish is best enjoyed fresh, so I recommend serving it immediately after preparation to make the most of its texture and flavor. Serve with chips or tostadas.

Nutrition

Serving: 1serving
Keyword palmito

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
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