vegan aguachile, cauliflower aguachile

If you want to try a new spin on the traditional aguachile recipe, I recommend using cauliflower instead of seafood. This vegetarian alternative is just as delicious and offers a unique flavor that will impress your taste buds. Give it a try and see for yourself!
vegan aguachile

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 to prepare aguachile made  with cauliflower

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.

cauliflower florets marinating in salsa verde

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.

cauliflower ceviche

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.

vegan aguachile

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.

Recipe for vegan aguachile, easy, fresh and raw.

Cauliflower Vegan Aguachile

Alejandra Graf
If you want to try a new spin on the traditional aguachile recipe, I recommend using cauliflower instead of seafood. This vegetarian alternative is just as delicious and offers a unique flavor that will impress your taste buds. Give it a try and see for yourself!
5 de 3 votos
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican vegan
Servings 6 people
Calories 93 kcal

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

Calories: 93kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 227mgPotassium: 558mgFiber: 5gSugar: 4gVitamin A: 184IUVitamin C: 61mgCalcium: 34mgIron: 1mg
Keyword aguachile, ceviche, raw cauliflower salad, vegan mexican authentic

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

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.

Subscribe
Notify of
guest
Recipe Rating




0 Comments
Inline Feedbacks
View all comments

BREAKFAST

VEGGIES

MAINS

SALADS