Vegan Aguachile with Mushrooms and Salsa
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
Preparation
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 'shredded' look. Place them in a large bowl, and marinate with 4-5 squeezed limes and pink salt, refrigerate for about 4 hours.
Place the serrano peppers, garlic, onion, juice of 4 limes, and cilantro in the blender and process until smooth.
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.