Description
A vibrant and refreshing plant-based twist on the classic Mexican dish, bursting with cucumbers, avocados, and a zesty lime marinade.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1 jalapeño, thinly sliced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1 mango, diced
- Optional: Radish slices
- Optional: Chopped mint leaves
Instructions
- Peel and thinly slice the cucumbers and red onion. Place them in a large bowl.
- Dice the avocados and add to the bowl.
- Halve the cherry tomatoes and add them to the mix.
- In a small bowl, combine lime juice, olive oil, sliced jalapeño, chopped cilantro, salt, and pepper. Mix well to create a marinade.
- Pour the marinade over the vegetables and gently toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, toss again and garnish with extra cilantro if desired.
Notes
Use fresh lime juice for the best flavor. Adjust jalapeño to your spice level. Avoid over-mixing the avocado to prevent it from getting mushy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan aguachile, plant-based, Mexican appetizer, lime marinade, gluten-free