AGUACHILE VERDE WITH SETAS

Today I'm finally going to share this long expected recipe: Aguachile verde with setas.

Now, if you're Mexican, you're probably nodding your head with acceptance (I have never met a Mexican who doesn't love aguachile.) If you're not Mexican, chances are you've never heard about aguachile. It is definitely not one of those dishes you find in Mexican restaurants abroad. Aguachile is a typical dish in the west coast area, usually made with shrimps. It is important that the shrimps are really fresh, since they are cooked only in lemon juice. This is the reason why aguachile is more typical in the coast, where the seafood is always fresh.

But enough with the seafood. In this vegan version of aguachile, instead of shrimps, we are using setas (oyster mushrooms.) Otherwise the recipe has all the same ingredients as the typical aguachile de camarón. This recipe is originally from Kimberly Rosales from @vivaverduras.

If you try out this recipe, make sure to start the preparation early enough. The setas have to be marinating some 4 hours before eating, so if you want to have your aguachile by the lunch time, you better start preparing it in the morning.

Otherwise there is nothing too complicated in this recipe. All you need is a blender or a food processor to prepare your green salsa and a big bowl to marinate your ingredients. Some cold beer and nice music in the background, according to my experience, are also a nice addition to the cooking process. ;)

Here comes the recipe!

AGUACHILE VERDE WITH SETAS (one big bowl)

Salsa:

2 chiles serranos
1 clove garlic
1/4 white onion
4 limes
1 cup fresh coriander
salt
black pepper

Aguachile:

500g setas (oyster mushrooms)
2 cucumbers
1 red onion
5 limes 
salt
black pepper
alga nori seaweed

1. Clean the setas by using wet paper towel, do not rinse them with water. Cut the stems away and then using your hands, pull the setas into small pieces (similar size as small shrimps.)
2. Place the setas into a big bowl, squeeze the lemon juice and add some salt. Leave sit in the fridge at least 4 hours, or if possible, overnight.
3. To prepare the salsa, place the chiles, garlic, onion, limes and coriander into food processor and blend until smooth. Add salt and pepper according to your taste.
4. Cut the cucumbers and red onion into fine slices. Place them into another bowl and add the green salsa. Let sit in fridge for 2-4 hours.
5. Finally mix the marinated setas with other ingredients, add salt and pepper to your taste and finish with some chopped seaweed.
6. Serve with tostadas, avocado and fresh coriander.