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.
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