The aguachile I had in Mexico recently was a tomato-based version that wasn't very spicy and had octopus instead of shrimp, which is the more traditional option. I knew I had to make a plant-based update as soon as I got back. One of my favorite dishes is a cauliflower ceviche from Forks Over Knives called Landlocked Ceviche and I used it as my inspiration to create this aguachile. Aguachile (literally translated means 'fire water') is traditionally a very spicy ceviche typically made from shrimp. Traditional Aguachile is best served cold, and this plant-based version is no different.
Cauliflower has become the most popular kid at school lately and rightfully so. The internet and groceries have exploded with numerous healthy substitutions for all of our favorite not-so-healthy foods: cauliflower pizza crust, tortillas, rice, buffalo wings, and the list goes on and on.
Cauliflower is incredibly high in vitamin C, K, and B-complex, excellent for supporting a strong immune system. Its also high in minerals such as boron, calcium, and molybdenum. Cauliflower contains powerful anti-cancer compounds that are particularly beneficial in preventing breast, cervical, ovarian, colon, stomach, and prostate cancers. It further serves as an excellent anti-inflammatory because of its omega-3 and vitamin K content, and a vital food for those trying to prevent chronic inflammation diseases like fibromyalgia, hepatitis, arthritis, IBS, cystic fibrosis, cardiomyopathy, and even Alzheimer's disease. Cauliflower also contains a compound known as DIM (or di-indolyl-methan) that has been shown to be effective in the treatment of HPV and cervical dysplasia.
Cauliflower is a great source of high quality protein that is easily assimilated into the body, while also known to be an effective detoxifier. Especially detoxifying for the liver and spleen, it also cleanses toxins from the blood, lymph, tissues, and other organs. Cauliflower has been found to protect the lining of the stomach, which is essential in the prevention of bacterial overgrowth of H. Pylori in the stomach.
With all the positive benefits that cauliflower can provide, its no wonder that there are so many recipes for cauliflower substitutes!
Ingredients:
4 cups of fresh cauliflower florets, small
6-7 limes, juiced
1 jalapeno pepper, roughly chopped
1 serrano pepper, roughly chopped
1/3 cup cilantro, tightly packed
1 teaspoon of salt
1/2 red onion, thinly sliced
1/2 cucumber, peeled and de-seeded
1 avocado, sliced
1 honey mango, sliced (or 1/2 cup of chopped fresh watermelon)
In a blender, add chilis, lime juice, cilantro, and salt. Pulse until the chilis are just broken up.
Place cauliflower florets in a shallow dish with a lid. Pour sauce over the cauliflower and allow to marinate in the fridge for at least an hour, or overnight.
While marinating, peel the cucumber and remove the seeds, and chop into half inch pieces. Slice mango (or chop watermelon), and slice the red onion.
Before serving, add diced cucumber and red onion and toss to combine. Spoon into a shallow bowl, with plenty of aguachile. Sprinkle with a pinch of salt and top with sliced avocado and either mango or watermelon. Enjoy with a tall glass of horchata!
