Vegan Aguachile

Name: Vegan Aguachile
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup cucumber, without skin; 1 tomatillo; 1/2 cups lime juice; 1 Habanero chile, roasted; 1/4 white onions; 1/4 cups fresh cilantro; 1 tablespoon salt; 1 pinch pepper; 3 cups oyster mushrooms, sliced; 1 cup red onion, sliced; 1 cucumber, cut into half moons and strips, for decoration; 1/2 kilos masa dough, for sesame tostadas; water, for sesame tostadas; 1/4 cups toasted sesame seeds, for tostadas; 1 tablespoon salt, for sesame tostadas; fresh cilantro; Habanero chile, cut into strips; lime; 1 tablespoon olive oil, for the mixture of mushrooms, onion, and cucumber

Carlos Lieja

This delicious green aguachile made with mushrooms and roasted habanero chili is the ideal option if you don't eat animal protein. It is accompanied by freshly baked sesame tostadas, making it a very healthy dish for your diet.

Reviewed by Editorial Team of Kiwilimón

Published: 02-08-2018

Preparation

25 mins

15 mins

Low

Preheat the oven to 160° C. Blend the cucumber with the tomato, lime juice, habanero chili, white onion, cilantro, salt, and pepper until you get a smooth mixture. In a bowl, mix the mushrooms with the onion, cucumber in half moons, and the previous mixture. Marinate for about 20 minutes and adjust seasoning. For the sesame tostadas, blend the corn dough with water, sesame seeds, and salt until you get a thick liquid mixture. Spread a thin layer of the mixture on a baking sheet lined with parchment paper or a silicone mat, bake for 15 minutes, cool, remove, and cut into pieces. Serve the aguachile and decorate with habanero chili, cucumber strips, cilantro, and accompany with sesame tostadas.