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Aguachile in a molcajete, how to make aguachile vegan
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Hearts of Palm Aguachile

Aguachile is traditional Mexican dish, similar to ceviche, served on the coast of Mexico. It is usually made with shrimp. I've substituted hearts of palm here.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Calories 33kcal
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. 


Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg