Aguachile Verde - Food Revolution Network

Name: Aguachile Verde - Food Revolution Network
Ingredients: 14 oz hearts of palm (or 3 - 3 1/2 cups, BPA-free canned, sliced into 1/4-inch rounds); 1 medium cucumber (English, halved, flesh removed and saved, thinly sliced); ½ cup red onion (thinly sliced); ¼ cup radish (thinly sliced); 1 medium avocado (pitted and sliced); cilantro (optional to garnish); ¾ cup lime juice; ¼ cup white onion (chopped); 2 garlic cloves; 1 medium jalapeño (stem removed, seeded, and chopped, see Chef’s Notes); 3 small serrano chilies (stems removed, seeded, and chopped, see Chef’s Notes); 1 cup cilantro (stems included, roughly chopped); ½ tsp kelp granules (or dulse granules); ½ tsp salt (optional)

foodrevolution.org

Dive into the invigorating flavors of Aguachile Verde, a dish deeply rooted in the coastal regions of Mexico, where freshness and zest define local cuisine. Typically made with seafood, this vibrant,...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodrevolution.org.

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Ingredients

14 oz hearts of palm (or 3 - 3 1/2 cups, BPA-free canned, sliced into 1/4-inch rounds)
1 medium cucumber (English, halved, flesh removed and saved, thinly sliced)
½ cup red onion (thinly sliced)
¼ cup radish (thinly sliced)
1 medium avocado (pitted and sliced)
cilantro (optional to garnish)
¾ cup lime juice
¼ cup white onion (chopped)
2 garlic cloves
1 medium jalapeño (stem removed, seeded, and chopped, see Chef’s Notes)
3 small serrano chilies (stems removed, seeded, and chopped, see Chef’s Notes)
1 cup cilantro (stems included, roughly chopped)
½ tsp kelp granules (or dulse granules)
½ tsp salt (optional)