Vegan Aguachiles

Mexican Sides & Mains

This Vegan Aguachile dish tastes so close to traditional aguachile you’ll be surprised it's 100% plant-based! The seafood-like flavors are light and so refreshing. It’s perfect to enjoy during the summer!

Traditional Aguachile is made up of shrimp submerged in liquid seasoned with lime juice, cilantro, chili peppers, cucumbers and onions. This raw seafood dish is said to have come from the western region of Mexico, along the coast of Sinoloa. Aguachile’s literal translation is chile water, known as a spicier version of ceviche.

This dish is commonly made using a molcajete, which is what I used to create the base of the dish by grinding up garlic, serranos, cilantro, cucumber, onions and salt. Don’t worry if you don’t have a molcajete, you can also use a blender! Once the chile paste is formed by blending, you’ll add the juice of 6 or 7 limes to complete the ‘chile water’. Once combined with your sliced ingredients: hearts of palm, cucumbers, onions, and mangos, you have your delicious vegan aguachile!

Enjoy with tostadas and don’t forget to add avocado and cilantro to garnish!








Makes 10-12 tostadas

  • 2 (14 ounce) can hearts of palm
  • 1-2 ripe mango, peeled, thinly sliced 
  • 1/2 red onion, sliced 
  • 1 bunch cilantro 
  • 4 cloves garlic, peeled 
  • 1 tsp salt or more to taste 
  • 7-8 limes 
  • 1-2 cucumber, peeled seeds removed and sliced 
  • 2-3 serrano peppers (or jalapeños) 
  • 2 ripe avocado, sliced 
  • Tostadas for serving 


  • Molcajete or blender



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  1. Remove the hearts of palm from can and cut length wise then roughly chop.
  2. Thinly slice half the onion, cucumber (peeled / with seeds removed) and mango (peeled). 
  3. In a Molcajete (or blender) add the garlic, serranos, a handful of cilantro with the stems, a few pieces of the cucumber, onion and mango and a pinch of salt. Mash really well till a paste is formed.. then add the juice of 6-7 limes and mix again...  *if using a blender, add the juice of the juice of about 6-7 limes before blending.* Blend for 30-45 seconds. 
  4. Add the sliced ingredients to the mixture then mix. Finley chop about half a bunch of cilantro then add to the mixture, mix again. Taste and add more salt if needed. 
  5. Place in the fridge for 2-5 hours to let the flavors Marinate. 
  6. Top off with sliced avocado, a bit of finely chopped cilantro and squeeze over lime. Enjoy with tostadas!


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