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Aguachile in a molcajete, how to make aguachile vegan
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Hearts of Palm Aguachile (How to make aguachile vegan?)

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author Dora Stone


  • 1 can (14.1 oz) Hearts of Palm, sliced
  • 2 cups Sliced cucumber, peeled and without seeds
  • ½ Red onion, thinly sliced
  • ¼ cup Cilantro, chopped
  • ½ - 1 Serrano pepper
  • 2 tbsp. Lime juice, fresh


  • Drain the water from the hearts of palm can. Slice them in half lengthwise and slice them ¼ inch thick.
  • Peel the cucumber, cut lengthwise, and use a spoon to scoop out the seeds. Do not discard the seeds and flesh.
  • In a large bowl combine the hearts of palm, 1 cup of the sliced cucumber, and the sliced red onion.
  • In the blender, combine the serrano pepper, lime juice, chopped cilantro, the additional 1 cup of sliced cucumber, the seeds and flesh that was scooped out of the cucumbers, and process until smooth.
  • Pour this liquid over the hearts of palm mixture, season with salt and pepper, and let sit in refrigeration for 10 min.
  • Adjust seasoning and serve on crispy tostadas with sliced of avocado.


You can add crumbled seaweed or seaweed powder to make this fishy.