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 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
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 your vegan aguachiles with radish, avocado, and fresh cilantro if desired.
