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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?
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.
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.
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.
TIRADITO DE PALMITO Y AGUACATE (VEGAN TIRADITO)
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
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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