Hearts of Palm and Artichoke Aguachile Negro
['1/2 small red onion, thinly sliced', '1/4 cup plus 2 tablespoons 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', '1/4 cup avocado oil or vegetable oil', '1/4 cup fresh lemon juice', '1 14-ounce can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1" pieces', 'Kosher salt', '1 14-ounce can quartered artichoke hearts, drained', '1 pint cherry tomatoes, halved', '4 ounces radishes, thinly sliced', '1/2 cup fresh cilantro leaves with tender stems', 'Cheesecloth']
Combine onion and 1/4 cup vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.
Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chile, turning often, until completely charred, 8-10 minutes. Let cool.
Blend tortilla, chile, celery, oil, lemon juice, and remaining 2 tablespoons vinegar until very smooth. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a small bowl; discard solids. Add reserved palm liquid to make 1 cup; season aguachile with salt.
Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with 1/2 cup aguachile; season with salt. Let sit at least 30 minutes.
Just before serving, drain pickled onion and add to marinated vegetables along with cilantro. Toss to combine and transfer to a platter. Pour remaining marinade over top or serve alongside.
Do ahead: Onion can be prepared 1 day ahead; keep chilled. Aguachile can be made 1 day ahead.
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