Cauliflower Aguachile Recipe
Make Cauliflower Aguachile Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower & Main Components
Aguachile Marinade
Vegetables & Add-ins
Finishing & Garnish
Method
Cauliflower & Main Components
- 1
Prepare cauliflower
Trim leaves and core from a medium cauliflower and cut into very thin florets or thin slices (~1/4-inch). You should end up with about 1 to 1 1/4 cups packed. This texture approximates raw seafood bites.
- 2
Blanch and shock (optional — for a slightly tender bite)
Bring a medium pot of water to a boil and add 1 tsp sea salt. Add the sliced cauliflower and blanch for 30–45 seconds until just bright and slightly tender. Immediately transfer cauliflower to a bowl of 2 cups ice water to stop cooking. Let cool 1 minute, then drain well and pat dry with paper towels. If you prefer a raw crunch, skip blanching and proceed with raw cauliflower.
Aguachile Marinade
- 3
Make the aguachile base
In a blender, combine 3 serrano chiles (stemmed; seed if you want milder heat), 3/4 cup fresh lime juice, 1/4 cup fresh lemon juice, 1/4 cup water, 1/2 cup packed cilantro leaves and tender stems, 1 garlic clove, 1/2 tsp kosher salt, and 1/4 tsp granulated sugar (if using). Blend on high until completely smooth, about 30–45 seconds. Taste and adjust salt, lime, or chiles for desired balance and heat. If sauce is too intense, add up to 2 tbsp additional water or 1–2 tbsp more lime juice to balance.
- 4
Vegetables & Add-ins
- 5
Prepare onion and other vegetables
Thinly slice 3/4 cup red onion and rinse under cold water for 30–60 seconds, then drain well and pat dry. This reduces pungency and helps crispness. Peel, seed, and thinly slice 1/2 cup cucumber. Thinly slice 1/2 cup radishes. If using avocado, dice 1 avocado and hold until just before serving to avoid browning.
- 6
Combine cauliflower and vegetables with marinade
Place the drained cauliflower in a shallow nonreactive bowl. Add the rinsed red onion, cucumber, and radish. Pour the prepared aguachile marinade over the vegetables ensuring they are submerged or well coated. Gently toss so all pieces are covered. Cover and refrigerate for 20–30 minutes to allow flavors to meld. Taste after 20 minutes and marinate up to 45 minutes if you prefer a more pronounced citrus/cilantro flavor; do not marinate more than 60 minutes or the cauliflower will become very soft and the vegetables may lose crispness.
Finishing & Garnish
- 7
Finish and plate
Remove the marinated cauliflower mixture from the refrigerator. Taste and adjust seasoning with additional salt or a squeeze of lime if needed. Gently fold in diced avocado if using and drizzle 1 tbsp extra-virgin olive oil over the top.
- 8
Garnish and serve
Transfer to a serving bowl or spoon onto tostadas/tortilla chips. Garnish with 2 tbsp chopped cilantro leaves and a few thin jalapeño slices if desired. Finish with a light grind of black pepper. Serve immediately with tostadas or chips alongside lime wedges.
- 9
Notes on variations
To make a more traditional aguachile texture, you can substitute or add thinly sliced raw shrimp (use 0.75–1 cup raw, deveined, deveined and butterflied) and marinate in the same citrus sauce for 12–20 minutes until opaque. For a smoky variation, grill the serranos briefly before blending. All ingredients listed correspond to steps above.