What is aguachile?
Aguachile is a cold Mexican seafood or fish dish. It’s fresh, with bright flavors, and perfect for hot summer days. I don’t know if you have tried aguachile, but if not, you have to try it.
It is an amazing Mexican dish. Think of it as a type of saucy ceviche. It is normally made with raw fish or shrimp, but unlike ceviche, the protein is not left in the lime sauce to “cook” for 15 minutes. Aguachile is meant to be served immediately after preparing it.
The sauce is super fresh and made with lime juice, chile, cilantro, and cucumbers. It is bright, easy, and full of vitamins and minerals, the kind of food that makes you feel full of energy and even makes you want to dance a bit, total happiness in every bite.
Ingredients
- Cauliflower
- Cucumber
- Cilantro, red onion
- Lime Juice
- Chile Serrano
Avoid touching your face or eyes by wearing disposable gloves or washing your hands thoroughly when handling chili peppers.
The heat of the pepper can linger on your skin, causing irritation.
HOW TO MAKE VEGAN AGUACHILE
Cut the cauliflower into smaller pieces.
Make the sauce, pour over the cauliflower, and finish with the rest of the ingredients.
TIPS & TRICKS
For a burst of freshness in every bite of this vegan Mexican dish, it’s essential to use the freshest ingredients. Since this is a raw dish, the quality of the ingredients really shines through, adding a vibrant and healthy touch to your meal.
The sauce calls for serrano chili pepper, but you can substitute it with jalapeños or even habanero peppers.
Don’t worry about the heat of the chile peppers. If you prefer a milder flavor, simply remove the seeds. And remember, it’s always best to wear plastic gloves when handling chile peppers to avoid any unwanted surprises.
How to serve vegan aguachile
I love to eat this vegan Mexican dish with tostadas. To make them just heat corn tortillas a little longer over on the stove directly over a gas burner, o place them in the oven at a very low temperature until crispy. You could also serve it with store-bought corn tortilla chips.
Cauliflower Vegan Aguachile
Equipment
- blender
- Prep bowls
Ingredients
- 1 cauliflower cut in florets
- 1 cucumber divided in two peeled if not organic
- 1/2 cup cilantro
- 1/2 cup lemon or lime juice
- 1 chile serrano
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 red onion thinly sliced
- 1 avocado diced
Instructions
- Cut the cauliflower head into tiny pieces and place them in a large bowl. Set aside.
- Add the lemon juice, salt, half of a cucumber, cilantro, garlic clove, and serrano chile in the blender container. Blend the ingredients for three minutes, then pour the mixture over the cauliflower florets. Taste and adjust for seasoning if necessary.
- Next, cube the other half of the cucumber into small pieces and add them to the cauliflower. Stir well, and then add the red onion slices and avocado pieces.
- You can serve this dish with corn tortillas, tostadas, or chips.
Notes
- Depending on your desired spiciness, add more or less serrano pepper.
- For this recipe, you’ll need a medium-sized cauliflower. The cauliflower stem and all the other bits can be saved to make soup or cauliflower rice. For this recipe, you only need the florets.
- Cucumbers. If it is not organic, I like to use English or Turkish cucumbers, as they have fewer seeds in this recipe.
- Cilantro: make sure your cilantro is fresh, and you can use the stems without a problem; they give a lot of flavor.
- Chile serrano. The sauce has serrano peppers, but if you want a less spicy dish, use jalapeño peppers. If you want it super spicy, add habanero peppers. If you only want the flavor of the chilies but not so hot, remove the seeds and veins before putting the chili in the blender.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Why I love vegan aguachile
This dish can be enjoyed either as a botana (starter), snack, or meal. It’s a great option when you have guests as it tastes even better the longer it stays in the refrigerator. You can make it ahead of time and save it for later.
My version of this dish has the same vibrant ingredients as the traditional Mexican dish, but it is vegan and made with cauliflower as the main ingredient. The tiny raw cauliflower florets are mixed with a fresh and spicy lime sauce, along with crunchy cucumber and red onion slices. This dish is served over tostadas (hard corn tortillas) with diced avocado and a cold drink of your choice on the side. It makes for a perfect lunch or appetizer on a hot, sunny day.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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