Vegan Aguachile
Ingredients
- salsa:
- 2 serrano peppers
- 1 garlic clove
- 1/4 white onion
- 4 limes
- 1 cup cilantro, stems removed
- salt and pepper to taste
- aguachile:
- 7-8 king oyster mushrooms, medium size (about 1.25 lb.)
- 2 cucumbers, peeled and gutted
- 1 red onion, thinly sliced
- 5 limes
- salt & pepper to taste
- 3 small seaweed sheets crumpled and sprinkled before serving
- Vegan Aguachile! (Thanks to dorastable)
Preparation
Preparing the mushrooms:
Clean mushrooms with a damp towel, do not wash since it will change the texture of the mushroom
Shred them with two forks so they have a
Place them in a large bowl, and marinate with 4-5 squeezed limes and pink salt, refrigerate for about 4 hours
To make the salsa:
Place the serrano peppers, garlic, onion, juice of 4 limes, and cilantro in the blender and process until smooth
Making the aguachile:
Cut the cucumbers in half and gut the cucumber so they resemble a “c” shape, slice thinly
Cut the onion into thin slices
Add cucumbers and onions to a large bowl
Pour serrano salsa over the cucumber/onion mix
Marinate for 2 – 4 hours
Squeeze additional lime juice if needed
After the marinating time is done, combine mushrooms and cucumber/onion mix, add salt to taste, and top with avocado and extra cilantro
Add seaweed right before serving so it doesn't get too soggy
Serve with avocado! ?
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