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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Palmito Nikkei Recipe

Palmito Nikkei Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Palmito Nikkei Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nikkei
Ingredients: 8 pieces canned or jarred hearts of palm (palmito), drained and halved lengthwise; 1 cups all-purpose flour; 2 pieces large eggs; 0.25 cups milk; 1.5 cups panko breadcrumbs; 0.25 cups finely grated Parmesan (optional, for panko mix); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups neutral oil for frying (vegetable or canola); 4 pieces lemon wedges (for serving); 0.5 cups mayonnaise; 2 tbsp ketchup; 1 tbsp mirin (or sweet white wine); 1 tsp soy sauce; 1 tsp rice vinegar; 1 tsp honey; 0.5 tsp grated fresh ginger; 0.5 tsp garlic, minced; 0.125 tsp red pepper flakes (optional, for a touch of heat); 0.5 cups fresh cilantro leaves, packed; 0.25 cups fresh parsley leaves, packed; 1 pieces green onion (scallion), white and green parts; 0.5 tsp aji amarillo paste (or 1 tsp hot chili paste); 1 tbsp fresh lime juice; 1 tsp rice vinegar; 3 tbsp olive oil; 0.5 tsp soy sauce; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 8 pieces small corn or flour tortillas, warmed (or large lettuce leaves for wrap)

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time40m

Serves4

Breaded palmito sweet nikkei sauce and nikkei chimichurri. Choice of lettuce wrap is available for our taco - chicken with spicy mayo

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Ingredients

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Breaded Palmito

8 pieces canned or jarred hearts of palm (palmito), drained and halved lengthwise

1 cups 00 bread flour

2 pieces Large eggs

1/4 cups Milk

1 1/2 cups Panko breadcrumbs

1/4 cups finely grated Parmesan (optional, for panko mix)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cups neutral oil for frying (vegetable or canola)

4 pieces lemon wedges (for serving)

Sweet Nikkei Sauce

1/2 cups Mayonnaise

2 tbsp Ketchup

1 tbsp mirin (or sweet white wine)

1 tsp Aged soy sauce

1 tsp Rice vinegar

1 tsp Honey

1/2 tsp grated fresh ginger

1/2 tsp Garlic, minced

1/8 tsp red pepper flakes (optional, for a touch of heat)

Nikkei Chimichurri

1/2 cups fresh cilantro leaves, packed

1/4 cups fresh parsley leaves, packed

1 pieces green onion (scallion), white and green parts

1/2 tsp aji amarillo paste (or 1 tsp hot chili paste)

1 tbsp Fresh lime juice

1 tsp Rice vinegar

3 tbsp olive oil

1/2 tsp Aged soy sauce

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Optional Wrap & Toppings

8 pieces small corn or flour tortillas, warmed (or large lettuce leaves for wrap)

2 cups shredded green leaf lettuce or romaine

1/2 cups pickled red onion (thinly sliced)

1/4 cups spicy mayo (for chicken taco option) - mayonnaise

1 tbsp sriracha (for spicy mayo)

Method

Breaded Palmito

Prepare palmito by draining thoroughly and patting dry with paper towels. If pieces are very thick, halve lengthwise so each piece is about 1/2–3/4 inch thick.

Set up a breading station: place the flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl, whisk the eggs with the milk. In a third bowl, combine panko, grated Parmesan (if using), the remaining 1/2 tsp salt and 1/4 tsp black pepper.

Working one piece at a time, dredge each palmito in flour, shaking off excess, dip into the egg mixture, then press into the panko mixture to fully coat. Place breaded pieces on a plate and let rest 5 minutes so coating adheres.

Heat a heavy skillet over medium heat and add oil to reach about 1/4 inch depth (approximately 1 cup). Heat until shimmering and a breadcrumb test piece sizzles and browns in about 45–60 seconds (oil temperature ~350°F / 175°C).

Fry breaded palmito in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Use tongs to turn gently. Adjust heat as needed to avoid burning. Transfer to a paper towel-lined tray and sprinkle lightly with salt.

Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Sweet Nikkei Sauce

In a small bowl, whisk together mayonnaise, ketchup, mirin, soy sauce, rice vinegar, honey, grated ginger and minced garlic until smooth.

Taste and adjust balance: add a touch more honey for sweetness, more rice vinegar for brightness, or a pinch more soy for umami. If you want a little heat, stir in the red pepper flakes.

Chill in refrigerator for at least 10 minutes to let flavors meld. Keep refrigerated until ready to assemble tacos.

Nikkei Chimichurri

Roughly chop cilantro, parsley and green onion. Place in a food processor or blender with aji amarillo paste, lime juice, rice vinegar, soy sauce and salt.

Pulse while streaming in olive oil until mixture is coarsely combined — you want a slightly textured chimichurri rather than a smooth purée. Taste and adjust salt, lime or aji amarillo to preference.

Transfer to a small bowl and let sit 10 minutes for flavors to marry. Refrigerate if not using immediately; bring back to room temperature before serving.

Optional Wrap & Toppings

If making spicy mayo for the chicken taco option, whisk together 1/4 cup mayonnaise with 1 tablespoon sriracha. Adjust heat to taste.

Warm tortillas briefly in a dry skillet or oven, or prepare large lettuce leaves for a low-carb wrap. Lay a bit of shredded lettuce on each tortilla/leaf to create a bed for the palmito.

Assemble tacos: place 1–2 pieces of breaded palmito per taco on the lettuce, drizzle with 1–2 teaspoons sweet nikkei sauce and 1 teaspoon nikkei chimichurri. Top with pickled red onion and a squeeze of lemon.

For the chicken taco option (if substituting fried chicken): use the spicy mayo in place of or alongside the sweet nikkei sauce and add chimichurri as desired.

Serve immediately while palmito are hot and crisp.