Ingredients
Directions
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.
Make the Salsa Verde: To a blender add the cucumber flesh and all the Salsa Verde ingredients. Blend until smooth.
Pour the salsa over the prepared vegetables and mix until incorporated. Cover and marinate in the refrigerator for 15 minutes or overnight.
Right before serving top your vegan aguachiles 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 aguachile in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
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.
Make the Salsa Verde: To a blender add the cucumber flesh and all the Salsa Verde ingredients. Blend until smooth.
Pour the salsa over the prepared vegetables and mix until incorporated. Cover and marinate in the refrigerator for 15 minutes or overnight.
Right before serving top your vegan aguachiles with radish, avocado, and fresh cilantro if desired.
