Hearts of Palm and Artichoke Aguachile Negro

Ingredients

• ½ small red onion, thinly sliced
• ¼ cup plus 2 Tbsp. Sherry vinegar or red wine vinegar
• 1 white corn tortilla
• 1 habanero chile, seeds and ribs removed
• 2 large celery stalks, cut into large pieces
• ¼ cup avocado oil or vegetable oil
• ¼ cup fresh lemon juice
• 1 14-oz. can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1” pieces
• Kosher salt
• 1 14-oz. can quartered artichoke hearts, drained
• 1 pint cherry tomatoes, halved
• 4 ounces radishes, thinly sliced
• ½ cup fresh cilantro leaves with tender stems
• Cheesecloth

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