Chonta, also known as heart of palm, is a staple in Amazonian cuisine, particularly in Peru. It’s derived from the inner core of certain types of palm trees and has a unique, tender texture with a mild, slightly nutty flavor. One classic way to enjoy it is in Ensalada de Chonta, a refreshing salad commonly served in the Amazon regions of Peru and Ecuador.

INGREDIENTS

• Fresh chonta (heart of palm) from Amazonian palm trees, thinly sliced
• 1 small red onion, thinly sliced
• 1 tomato, diced
• 1 small avocado, diced (local varieties are often used in Amazonian salads)
• 1 green plantain, finely sliced or grated (optional for crunch and texture)
• Juice of Amazonian limes (or small limes with a distinct tartness)
• Salt to taste
• Fresh wild cilantro (culantro, or cilantro if culantro is unavailable)

HERE’S HOW YOU MAKE IT

1. Prepare the Chonta:
   • Peel away any tough outer layers of the chonta to reach the tender core. Thinly slice the heart into rounds or strips.
2. Marinate the Onion:
   • Soak the red onion slices in salted water for a few minutes to reduce their sharpness, then drain and rinse.
3. Prepare the Plantain:
   • Slice or grate the green plantain. Traditionally, it might be added raw for a starchy texture, but some regions may fry it slightly for added crunch.
4. Combine the Ingredients:
   • In a large bowl, mix the sliced chonta, diced tomato, marinated red onion, diced avocado, and green plantain.
5. Add Cilantro and Season:
   • Chop the wild cilantro (culantro) leaves finely and add them to the salad. Squeeze lime juice over the mixture, add salt to taste, and gently toss everything to ensure all ingredients are well coated.
6. Rest and Serve:
   • Allow the salad to rest for a few minutes so the flavors can meld together. Serve alongside grilled Amazonian fish, or enjoy as a fresh, vibrant salad.

Additional Notes for Authenticity

• Culantro (Wild Cilantro): This herb has a stronger flavor than regular cilantro and is a popular Amazonian ingredient. It provides an earthy, slightly pungent note that enhances the freshness of the salad.
• Green Plantain: Known for its starchy texture, the plantain gives the salad a traditional crunch and a subtle earthy flavor typical of Amazonian dishes.
• Avocado: Indigenous to the Americas, avocado adds a creamy texture that complements the fresh chonta and other crunchy elements.