Aguachile Vegan
Meal: 73 cal Protein: 4 g Carbs: 16 g Fat: 1 g
This is a beautifully light dish served on its own or as part of a larger dinner. It’s high protein, low carb, and very low fat. The calories in this dish are all in the Tortilla chips it is served with.
We recommend the baked beet chips as a wonderful accompaniment. Or served this as a main dish on a tostada.
Aguachile Vegan
Aguachile Vegan
Serving size ½ C 73 Protein: 4 g Carbs: 16 g Fat: 1 gIngredients
- 1 small head Cauliflower
Directions
- For the Cauliflower, break into florets.
- Boil the cauliflower in a small pot for 3-5 minutes, until tender but not mushy.
- Drain and slice each chunk into 2-4 slices.
- Cover with lime juice, salt & pepper and set aside.
Ingredients
- 1 Cucumbers , peeled and sliced
- 2 Shallots , thinly sliced
- 1 Jalapeno , sliced into rings (remove seeds and veins if too spicy)
- 1 Limes , juiced
Directions
- On a rimmed platter or shallow bowl, layer cucumbers first, then shallots, a couple of jalapeño slices, and finally, the scallops and/or cauliflower and set aside.
Ingredients
- 1 Jalapeno , cut open, stem/seeds/veins removed
- 1 Cubanelle or another Jalapeno, cut open, stem/seeds/veins removed
- 2 cloves Garlic , chopped
- 1 bunch Cilantro , stems removed
- 7 Limes , juiced
- Sea Salt & Pepper
Directions
- In a blender, place the peppers, garlic, cilantro, lime juice, salt & pepper.
- Blend well and pour over the platter covering all the vegetables and scallops.
- Cover with plastic and let rest for at least 30 minutes and up to 4 hours.
HINT
