Vegan Aguachile Verde (Aguachile Estilo Nayarit)
Vegan Aguachile Verde recipe, in this vegan version oyster mushrooms, are used to replace the shrimp. Serve with tostadas and avocado.
Servings 4 Servings
Calories 144kcal
Ingredients
Aguachile:
- 7-8 King Oyster Mushrooms, medium size (about 1.25 lb.)
- 2 Cucumbers, peeled
- 1 Red onion
- Salt and pepper to taste
Salsa:
- 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
Instructions
Preparing the mushrooms:
- 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.
- 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.
To make the salsa:
- Place the serrano peppers, garlic, onion, lime juice, cucumber insides, and cilantro in the blender and process until smooth.
Making the aguachile:
- 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.
Notes
• 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.
Nutrition
Calories: 144kcal | Carbohydrates: 32g | Protein: 7g | Fat: 1g | Sodium: 40mg | Potassium: 1059mg | Fiber: 6g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 53.9mg | Calcium: 83mg | Iron: 1.4mg