Vegan Aguachile

Carlos Lieja
This tasty vegan aguachile marinated with a yummy sauce prepared with Habanero chile, tomatillo, and lime juice only gets better when combined with oyster mushrooms and cucumber half-moons! Serve this outrageously good vegan aguachile with homey tostadas made with sesame seeds and masa dough! Get this nutritious and delish vegan aguachile ready for your family and make them fall in love with its drool-worthy flavor and mildly spicy touch!
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Ingredients
4
Portions
  • 1 cup cucumber, peeled 
  • 1 tomatillo
  • 1/2 cups lime juice
  • 1 Habanero chile, charred
  • 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 sticks, for garnish
  • 1/2 kilos masa dough, for the sesame seed tostadas 
  • some water, for the sesame seed tostadas 
  • 1/4 cups toasted sesame seeds, for the sesame seed tostadas 
  • 1 tablespoon salt, for the sesame seed tostadas 
  • fresh cilantro
  • Habanero chile, cut into thin strips 
  • lime
  • 1 tablespoon olive oil, for the oyster mushroom, onion, and cucumber mixture 
Preparation
25 mins
15 mins
Easy
  • Preheat oven to 320 ºF.
  • In a blender, combine tomatillo, lime juice, Habanero chile, white onion, cilantro, salt, and pepper and blend until smooth.
  • In a bowl, mix oyster mushrooms, onion, cucumber half-moons, and previous mixture. Marinate for about 20 minutes and adjust seasoning.
  • For the sesame seed tostadas: In a blender, combine masa dough, water, sesame seeds, and salt, and blend until a slightly thick and spreadable mixture is obtained. On a parchment paper-lined baking sheet spread a thin layer of the previous mixture and bake for 15 minutes. Let cool, remove and cut into chunks.
  • Serve vegan aguachile with sesame seed tostadas garnished with Habanero chile, cucumber sticks, and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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