Carlos Lieja

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Carlos Lieja

Vegan Aguachile

Name: Vegan Aguachile
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup cucumber, without shell; 1 green tomato; 1/2 cups lemon juice; 1 habanero pepper, roast; 1/4 white onions; 1/4 cups fresh coriander; 1 tablespoon salt; 1 pinch black pepper; 3 cups mushroom, filleted; 1 cup red onion, filleted; 1 cucumber, cut in half moons and in ribbons, to decorate; 1/2 kilos corn dough, for sesame toast; enough Water, for sesame toast; 1/4 cups toasted sesame seeds, for toast; 1 tablespoon salt, for sesame toast; to taste fresh coriander; to taste habanero pepper, cut into strips; to taste lemon; 1 tablespoon olive oil, for the mixture of mushrooms, onion and cucumber

25 mins

15 mins

Low

4.777778

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Carlos Lieja

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This delicious green aguachile with oyster mushrooms and roasted habanero chile is the ideal choice if you don't eat animal protein. It is served with freshly baked sesame toast, so it is a very healthy dish for your diet.

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Ingredients

4 portions

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Preparation

Preheat oven to 160 °C. (320°F)

Blend the cucumber with tomato, lime juice, habanero pepper, white onion, cilantro, salt, pepper until obtaining a smooth mixture.

In a bowl, mix the oyster mushrooms with the onion, the cucumber in half moons and the previous mixture. Marinate about 20 minutes and season to taste.

For sesame toast, mix the corn dough with water, sesame and salt until you get a liquid but thick mixture. Spread a thin layer of the mixture on a tray lined with waxed paper or silicone mat, bake for 15 minutes, chill, ell and cut into pieces.

Serve the aguachile and decorate with the habanero pepper, the cucumber in ribbons, the coriander and accompany with the sesame toast.