- 1 large avocado, peeled, pitted and diced
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/2 cup minced yellow onions
- 2 medium firm-ripe tomatoes, seeded and chopped
- 1 small green bell pepper, cored, seeded and minced
- 1/4 cup white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped cilantro
- 2 malaguetas, stemmed, seeded and minced (wear rubber gloves)*
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Emeril's Original Essence, recipe follows
- 2 (14-ounce) cans hearts of palm, rinsed, drained, and dried on paper towels
- 3 tablespoons vegetable oil
In a small bowl, combine the avocado, lime juice, and salt. Stir until just mixed, leaving chunky. Set aside.
In a small bowl, combine the onions, tomatoes, bell peppers, vinegar, olive oil, cilantro, peppers, and garlic, and stir to combine. Allow to sit at least 30 minutes for flavors to develop.
In a shallow dish, combine the flour and Essence. Roll the hearts of palm in the flour until lightly coated.
In a medium skillet, heat the oil over medium-high heat until hot but not smoking. Add the hearts of palm in batches, and cook until crispy and golden brown on all sides, turning occasionally to ensure even browning. Remove from the skillet and transfer to serving plates. Cut into 1-inch pieces. Top each portion with a dollop of the Molho Apimentado and diced avocado, and serve immediately.
*If you cannot find malaguetas, you can substitute any small hot pepper, such as tabasco or serrano
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.