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VEGAN AGUACHILE VERDE RECIPE

2 Serrano peppers 1 Garlic clove ¼ White onion ¾ cup Lime juice 1 cup Cilantro, stems removed Salt & pepper to taste 1 - 2 tsp ground nori seaweed

7-8 King Oyster Mushrooms 2 Cucumbers, peeled 1 Red onion Salt and pepper to taste

1

STEP 1

Clean mushrooms with a damp towel, do not wash them since it will change the texture of the mushroom. Cut the mushroom stems, you can cut the top as well but I like the texture. Shred them with two forks so they have a "shredded chicken" look. Add to a large bowl.

2

STEP 2

Cut the cucumbers in half, take out the insides, and cut them so they resemble a “c” shape, slice thinly. Reserve cucumber insides. Cut the onion into thin slices. Add cucumbers and onions to the bowl.

3

STEP 3

Place the serrano peppers, garlic, onion, lime juice, cucumber insides, and cilantro in the blender and process until smooth.

4

STEP 4

Pour serrano salsa over mushroom mix add, the nori and stir to combine. Marinate for 2 – 4 hours. Squeeze additional lime juice if needed, I like it very citrusy but this is optional. After the marinating time is done add salt to taste, and top with avocado and extra cilantro.

• It might seem like this is way too much lime juice, but I promise it’s not. • You can reduce the amount of chiles if you can’t take the heat. • If mushrooms aren’t your thing you can make aguachile with hearts of palm. • Serve this with tostadas, avocado, and a nice cold beer.

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