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
- Use your hands to tear up the king oyster mushrooms into thick shreds that are shrimp-sized. Add them to a large mixing bowl.
- 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.
- 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.
- Add all the salsa ingredients to a blender along with the cucumber seeds. Blend until smooth.
- 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.
- 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
