Aguachile is traditionally made with shrimp, but since 2023 is going to be all about mushrooms, we decided to try it out. King oyster mushrooms have a meaty texture and pair well with the herby, citrusy marinade.
Cook Time
-
Total Time
20 minutes
Yield
2 servings
Ingredients
4 king oyster mushrooms
¼ medium red onion
½ bunch fresh cilantro
½ large cucumber, halved lengthwise and seeds removed
1 serrano pepper, stemmed
1 jalapeño pepper, stemmed
2 large cloves garlic
1 cup fresh lime juice (240 mL)
1 tablespoon distilled white vinegar
1 teaspoon kosher salt
For Garnish
½ large cucumber
½ medium red onion
1 tablespoon fresh cilantro, chopped
freshly ground black pepper, to taste
Nutrition Info
Calories 100
Fat 0g
Carbs 25g
Fiber 28g
Sugar 8g
Protein 3g
How to Make It
1. Step
Make the aguachile: On a mandoline, thinly slice the mushroom stems crosswise into rounds (reserve the mushroom caps for another use). Transfer to a bowl or deep container. Thinly slice the red onion on the mandoline and add to the bowl with the mushrooms.
2. Step
In a blender, combine the cilantro, cucumber, serrano, jalapeño, garlic, lime juice, vinegar, and salt and blend on high speed until smooth, about 30 seconds.
3. Step
Pour the marinade over the mushrooms and onion and stir to coat completely. Let sit for 5–10 minutes.
4. Step
While the mushrooms are marinating, prepare the garnishes: using a mandoline, thinly slice the cucumber into rounds. Thinly slice the red onion.
5. Step
To serve, arrange the sliced cucumber on a serving plate. Spoon the marinated mushrooms and onion on top, along with some of the marinade. Garnish with the thinly sliced red onion, cilantro, and black pepper. Serve immediately.
