| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 3g | 1g | 29g |
| sugars | fibre | protein | salt |
| 3g | 4g | 6g | 0.5g |
Why I Love Peruvian Vegan Palm Heart Tiradito
As a New England native, seafood is my forte. But every now and then, I crave a break from the classic clam chowders and lobster rolls, and seek culinary adventures from different parts of the world. Cue, the Vegan Palm Heart Tiradito. This Peruvian marvel is a symphony of flavors, combining the freshness of palm hearts with the tanginess of lemon, and a delightful punch of garlic and ginger.
A Culinary Adventure
This recipe takes me back to my maiden trip to Peru, a land of amazing food and cultural richness. Despite not being a vegetarian, I was instantly intrigued by this vegan delight that brims with flavor. It was a pleasant departure from my usual seafood repertoire. Check out this version of the recipe from a globally recognized Peruvian chef, Virgilio Martínez Véliz.
A Healthful Indulgence
The Vegan Palm Heart Tiradito is more than just a delicious dish. It’s a nod to biodiversity, a celebration of plant-based love, with ingredients like ginger, red onion, aji amarillo paste, olive oil, and of course, heart of palm. The addition of sweet potato and quinoa not only adds texture and fills you up, but adds a dose of fiber and protein as well. It’s just another reason why I adore this recipe.
Serving Suggestions
Perfect on its own, this dish can be spruced up with a side of fried plantains or served over rice for a fuller meal. If you’re fancying a non-vegan tangent, this Vegan Palm Heart Tiradito pairs wonderfully with baked fish. Trust me, I’ve tried it.
What You’ll Need
- 1 cup lemon juice
- 1 tablespoon finely chopped ginger
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 garlic cloves, minced
- 1/2 cup cilantro leaves
- 1/2 cup plant-based milk
- 1 tablespoon olive oil
- 2 tablespoons aji amarillo paste
- Salt to taste
- 1 pound palm hearts, thinly sliced
- 1 sweet potato, boiled and sliced
- 1/2 cup cooked corn kernels
- 1/2 cup cooked quinoa
- Cilantro leaves for garnishing
Method
Step One
Begin by combining the lemon juice, finely chopped ginger, chopped celery, chopped red onion, and minced garlic in a large mixing bowl.
Step Two
Add in the cilantro leaves and the plant-based milk into the mixing bowl. Stir well to combine all the ingredients together.
Step Three
Heat the olive oil in a pan over medium heat. Add the aji amarillo paste to the pan and stir until it is fully combined with the oil. Remove the pan from the heat and let it cool.
Step Four
Once cooled, add the aji amarillo and olive oil mixture to the mixing bowl. Season with salt to taste and mix until all the ingredients are evenly dispersed. This will create your tiradito marinade.
Step Five
Place your thinly sliced palm hearts into the bowl and toss until they are coated in the marinade. Cover the bowl with a lid or cling wrap and let the palm hearts marinate in the fridge for a minimum of an hour to let the flavors fully develop.
Step Six
While the palm hearts are marinating, prepare your accompanying sides. Slice your boiled sweet potato into thin slices. Set your cooked corn kernels and cooked quinoa aside.
Step Seven
Take out the marinated palm hearts from the fridge. Arrange them onto your serving plate and garnish with the sweet potato slices, corn kernels, and cooked quinoa.
Step Eight
Finish off by decorating with a handful of fresh cilantro leaves. Your Vegan Palm Heart Tiradito is now ready to be served and enjoyed!
