Vegan Aguachile

This vegan aguachile recipe is a refreshing, tangy, and incredibly delicious Mexican dish that’s also quick and easy to make. Instead of shrimp, this plant-based version uses meaty king oyster mushrooms and tender hearts of palm for a satisfying seafood-like texture. Tossed with crisp cucumber, red onion, and a zesty salsa verde, it’s a no-cook summer recipe you’ll want to make again and again.

And if you’re feeling adventurous, you can add sweet, juicy mango for a tropical twist that perfectly balances the spice.

This recipe takes me right back to the coast of Mexico — relaxing at the beach with an ice-cold beer and no deadlines in sight. Aguachile is often compared to ceviche, but here’s the difference: ceviche is usually marinated in only lime juice, while aguachile gets a flavorful upgrade from a vibrant, blended salsa.

Why You’ll Love This Vegan Aguachile

• Fresh & light – Perfect for warm weather or beach vibes at home.
• No cooking required – Stays cool and refreshing.
• Nutrient-rich – Packed with fiber, antioxidants, and vitamin C.
• Customizable spice – Make it mild or spicy to your liking.

Ingredients & Substitutions

• King oyster mushrooms – Meaty, tender, and the perfect plant-based stand-in for shrimp. You’ll often find them at Asian grocery stores for a better price than specialty stores.
• Hearts of palm – Mild, tender, and slightly briny — they bring a seafood-like flavor without the fish. Look for them, canned or jarred, in the canned vegetables section.
• Red onion – Adds a mild bite and gorgeous color contrast to the dish.
• Cucumber – Crisp and hydrating. Peel and deseed before slicing — and don’t toss those seeds, they can go right into the salsa for extra flavor.
• Optional mango – Sweet, juicy, and perfect for balancing the heat of the peppers.
• Optional Nori/Seaweed – Adds a mild seafood flavor that’s not too fishy. Crumble nori sheets and mix them well.

Salsa Verde for Aguachile

• Fresh lime juice – Essential for bright flavor and for gently “cooking” the mushrooms.
• Cucumber seeds -Add a refreshing flavor and balance out the spiciness.
• Cilantro – Brings freshness, vibrant color, and authentic flavor. If cilantro isn’t your thing, you can substitute it with parsley, although the taste will be different.
• Garlic – Aromatic and bold — adjust the amount to suit your preference.
• Serrano or jalapeño peppers – Serranos bring more heat; jalapeños are milder. Choose based on your spice tolerance.

How to Make Vegan Aguachile

In 5 easy steps!

Prep the vegetables – Slice the mushrooms, hearts of palm, cucumber, and red onion.

Blend the salsa – Combine lime juice, cilantro, garlic, and peppers in a blender until smooth. Add cucumber seeds if you saved them.

Marinate – Pour the salsa over the sliced vegetables, toss well, and let it chill in the fridge for at least 15–20 minutes so the flavors meld.

Add mango (optional) – Stir in cubed mango just before serving for a sweet touch.

Serve cold – Enjoy with tortilla chips or tostadas.

Tips for the Best Vegan Aguachile

• Use fresh lime juice — bottled just won’t give the same brightness.
• Chill before serving so the flavors deepen.
• Add avocado for extra creaminess.
• Adjust spice level to your taste — more peppers for heat, less for mild.

More Easy No-Cook Recipes:

Ensalada de Garbanzos (Chickpea Salad)

Black Bean Avocado Salad

Chickpea “Tuna” Salad

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