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Coconut Aguachile





1 teaspoon

Pink salt

1 teaspoon


1 unit


1 cup


1 cup


1 half

Champignon mushrooms

250 grams

Red tomatoes

2 unit


4 unit

Coconut water

1 cup


25 grams

Black pepper

to taste

Chili pepper

to taste

first courses from Mexico

Coconut Aguachile

Coconut Aguachile

vegan high in fiber source of C vitamins high in potassium

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Coconut Aguachile

Coconut aguachile in ceviche of mushrooms and coconut, fresh and peach

Coconut Aguachile step 1

step 1

The chiles (chili) that will be needed are 2 serranos for the ceviche and of 1-2 for the water. The first four inputs are for our Chile water.

Coconut Aguachile step 2

step 2

For ceviche: Wash and disinfect all your vegetables. Chop all your vegetables as you prefer and give different textures.Mix and season to taste. You can add a little extra lemon and a dash of olive oil.

Coconut Aguachile step 3

step 3

Water chile: Blend all the ingredients, that the chile and coriander are well crushed. Add the liquid mixture to the ceviche, stir and let stand a couple of hours at least 30 min to integrate the flavors well.

Coconut Aguachile step 4

step 4

Add squares of avocado to taste and if necessary a little more salt. You can accompany with baked toast or with jicama slices.

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