Mexican Spicy Vegan Ceviche
Prep time
Total time
Recipe type: Light Meal or Salad
Cuisine: Mexican
Serves: 2 servings
Aguachile Sauce
  • 1 cup cucumber, diced
  • 1 cup lime juice (8-10 limes)
  • 1 piece serrano chile, chopped very fine*
  • 3 tbsp Cilantro, chopped
  • ¼ cup onion, chopped
  • Kosher salt and black pepper to taste
Fruits & Vegetables
  • ½ cup Jicama, diced
  • ½ cup cucumber, diced
  • ½ cup avocado, diced
  • ½ cup mango diced
  • ½ cup cherry tomatoes, split in half
  • 1 orange, segmented and split in half
To serve
  • Tortilla chips
  • Cilantro
  • Pickled onions
  1. Blend all listed 'sauce' ingredients together to make the aquachile.
  2. Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
  3. Serve with the freshest tortilla chips and pickled onion.
*it is advised to wear gloves when chopping chili and wash hands well afterwards.
Recipe by Sails & Spices at