Dive into the invigorating flavors of Aguachile Verde, a dish deeply rooted in the coastal regions of Mexico, where freshness and zest define local cuisine. Typically made with seafood, this vibrant, plant-based delight combines the crunch of hearts of palm, cucumber, red onion, and radish with the creamy smoothness of avocado, all brightened by limes and fresh cilantro. The heart of the dish, Salsa Verde, is a lively mix of tangy lime juice, onion, garlic, fiery jalapeño, serrano chilies, cilantro, and a sprinkle of kelp granules for a touch of ocean flavor. It’s a plant-based twist on a Mexican classic, making it a go-to for anyone craving a dish that’s as culturally rich as it is wholesomely satisfying.
14ozhearts of palm (or 3 - 3 1/2 cups, BPA-free canned, sliced into 1/4-inch rounds)
1medium cucumber (English, halved, flesh removed and saved, thinly sliced)
½cupred onion (thinly sliced)
¼cupradish (thinly sliced)
1medium avocado (pitted and sliced)
cilantro (optional to garnish)
Salsa Verde
¾cuplime juice
¼cupwhite onion (chopped)
2garlic cloves
1medium jalapeño (stem removed, seeded, and chopped, see Chef’s Notes)
3small serrano chilies (stems removed, seeded, and chopped, see Chef’s Notes)
1cupcilantro (stems included, roughly chopped)
½tspkelp granules (or dulse granules)
½tspsalt (optional)
Directions
1
Prepare the veggies: To a large bowl add hearts of palm, cucumbers (reserve the flesh to add to the blender in Step 2), and red onion. Set aside.
2
Make the Salsa Verde: To a blender add the cucumber flesh and all the Salsa Verde ingredients. Blend until smooth.
3
Pour the salsa over the prepared vegetables and mix until incorporated. Cover and marinate in the refrigerator for 15 minutes or overnight.
4
Right before serving top with radish, avocado, and fresh cilantro if desired.
Chef’s Notes
Substitutions
In place of hearts of palm, try chickpeas.
In place of red onion try shallots.
In place of kelp granules use ¼–½ sheet of nori.
In place of cilantro try parsley, just note this dish will no longer have its authentic aguachile flavor.
How to Reduce the Heat
Both jalapeño and serrano are medium-heat chili peppers. To reduce the heat, use ½ of a green bell or poblano pepper in place of the hotter chilies.
How to enjoy this Augachile
Enjoy it with homemade plantain chips or whole grain tortilla chips.
Use as a topping for tostadas.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
6 servings
Serving size
109g
Amount per serving
Calories93
% Daily Value *
Total Fat4g6%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium453mg20%
Total Carbohydrate11g4%
Dietary Fiber 3g11%
Total Sugars 5g
Protein4g
Calcium 79mg7%
Iron 3mg17%
Potassium 155mg4%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Aguachile
14ozhearts of palm (or 3 - 3 1/2 cups, BPA-free canned, sliced into 1/4-inch rounds)
1medium cucumber (English, halved, flesh removed and saved, thinly sliced)
½cupred onion (thinly sliced)
¼cupradish (thinly sliced)
1medium avocado (pitted and sliced)
cilantro (optional to garnish)
Salsa Verde
¾cuplime juice
¼cupwhite onion (chopped)
2garlic cloves
1medium jalapeño (stem removed, seeded, and chopped, see Chef’s Notes)
3small serrano chilies (stems removed, seeded, and chopped, see Chef’s Notes)
1cupcilantro (stems included, roughly chopped)
½tspkelp granules (or dulse granules)
½tspsalt (optional)
Directions
1
Prepare the veggies: To a large bowl add hearts of palm, cucumbers (reserve the flesh to add to the blender in Step 2), and red onion. Set aside.
2
Make the Salsa Verde: To a blender add the cucumber flesh and all the Salsa Verde ingredients. Blend until smooth.
3
Pour the salsa over the prepared vegetables and mix until incorporated. Cover and marinate in the refrigerator for 15 minutes or overnight.
4
Right before serving top with radish, avocado, and fresh cilantro if desired.
