Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.
- 12 oz. tomatillos (10–12), husks removed, rinsed
- 6 serrano chiles, halved lengthwise, seeds removed
- 1 large or 2 small mangoes, peeled, cut into bite-size pieces
- ¼ white onion, thinly sliced
- 1 lb. tomatoes (about 2 large), cut into bite-size pieces
- 1 14-oz. can hearts of palm, drained, cut into 1" pieces
- Fresh cilantro sprigs (for serving)
Prepare a grill for medium-high heat. Combine tomatillos and chiles on a rimmed baking sheet. Drizzle with a bit of oil, season with salt, and toss to coat. Grill, turning occasionally, until lightly browned all over, 8–10 minutes for tomatillos and about 4 minutes for chiles. Return to baking sheet; let cool.
Purée tomatillos and 2 chile halves in a blender until smooth. Add lime juice; taste and season with salt. Set remaining chiles aside for serving.
Do Ahead: Aguachile can be made 2 days ahead. Cover and chill. Bring to room temperature and stir in a splash of water to loosen before using.
Arrange mangoes, onion, tomatoes, and hearts of palm on a platter. Drizzle aguachile over and top with cilantro and reserved chiles.