Vegan Aguachile

This vegan aguachile recipe is a refreshing, tangy, and delicious Mexican dish that is super easy to make. This recipe incorporates meaty king oyster mushrooms and hearts of palm to substitute the shrimp. The meaty mushrooms, hearts of palm, cucumber, and red onion is marinaded in a zesty and flavorful salsa verde.

vegan aguachile on a tostada.

Vegan Aguachile Recipe

This vegan aguachile recipe makes me feel like I’m back on the coast of Mexico. It reminds me of relaxing at the beach with an ice-cold beer and no deadlines on my mind. This is one of my favorite dishes to make in the summer because it is light, packed with veggies, and requires no cooking. Oh wait, did I mention that you’ll only need 9 ingredients?

The aguachile recipe is different than ceviche as it is marinated in a different salsa. Ceviche typically uses fish instead of shrimp (even though there is shrimp ceviche) and regular ceviche is only marinaded using lime juice and not a vibrant salsa. 

vegan aguachile in a large mixing bowl.

Ingredients and substitutes:

  • King oyster mushrooms: These are one of my favorite kinds of mushrooms because they are meaty and versatile. Find them at your local Asian grocery market as they are more affordable. Whole Foods and Sprouts also carry them but be ready to spend a bit more.  Always check your grocery outlet, dollar stores, Walmart, and Target and they can also have them sometimes.
  • Hearts of palm: Hearts of palm are a great substitute for some seafood dishes. They re typically sold in a can. I like to buy mine canned at Trader Joe’s as they are most affordable here. Find them in most larger groceries stores in the canned vegetables section. 
  • Red onion: I highly recommend using red onion over any other type of onion. It is milder and complements the dish very well. The color also helps the dish be as pretty as can be 🙂
  • Cucumber: Choose your favorite type of cucumber. Just make sure to peel it and deseed it. The seeds will not be wasted, save them to blend into the salsa.
vegan aguachile in a Mexican bowl.

The Salsa for the Vegan Aguachile

  • Lime juice: I recommend using fresh lime juice for the best result. The lime juice will help soften and “cook” the oyster mushrooms so do not skimp! Lemon juice can also work but try to use limes if you can.
  • Cilantro: Fresh cilantro is what gives this sauce its vibrant color and flavor. If you’re not a fan of cilantro, you can try using parsley but the flavor will not be the same.
  • Garlic: I used two garlic cloves but the amount you use is totally up to you! 
  • Peppers: This recipe typically uses only serrano peppers but they are spicier than jalapeños so I opted for a medium-spicy level. If you want a much milder flavor I recommend using 1 jalapeño that is deseeded. 

Other Easy No-Cook Recipes:

Ensalada de Garbanzos (Chickpea Salad)

Black Bean Avocado Salad

Chickpea “Tuna” Salad

Print
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vegan aguachile on a tostada.

Vegan Aguachile


  • Author: Anna Rios
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This vegan aguachile recipe is a refreshing, tangy, and delicious Mexican dish that is super easy to make. This recipe incorporates meaty king oyster mushrooms and hearts of palm to substitute the shrimp. The meaty mushrooms, hearts of palm, cucumber, and red onion is marinaded in a zesty and flavorful salsa verde.


Ingredients

Units Scale
  • 4 king oyster mushrooms
  • 1 can of hearts of palm
  • 1/2 red onion
  • 4 small cucumbers

Salsa:

  • 3/4 cup fresh lime juice
  • 1 cup cilantro
  • 2 garlic cloves
  • 1 jalapeño
  • 1 Serrano pepper
  • 1 teaspoon salt

Instructions

  1. Use your hands to tear up the king oyster mushrooms into thick shreds that are shrimp-sized. Add them to a large mixing bowl.
  2. Drain the hearts of palm and slice them into the same size as the mushrooms, slice the red onion, and add to the mixing bowl.
  3. Slice the cucumbers halfway down the middle and use the knife or spoon to scrape the seeds out. Slice them into “C” shaped slices. Save the seeds and add cucumber to the mixing bowl.
  4. Add all the salsa ingredients to a blender along with the cucumber seeds. Blend until smooth.
  5. Pour the salsa into the vegetables in the mixing bowl. Incorporate well, cover with a lid, and refrigerate for at least 30 minutes, preferably 2 hours.
  6. Serve with tostadas or tortilla chips, top off with avocado, and enjoy!

Notes

*Keep it in a tightly closed container in the fridge for up to 4 days.

  • Prep Time: 20
  • Category: Sides
  • Method: No-cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup

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