Ingredients:
1 cupfreshly squeezed lime juice (from 8 to 12 limes)
1 cupcilantro leaves and tender stems (about ½ bunch), plus more for serving
1/4 medium white onion, thickly sliced
1 small or medium serrano, halved (and optionally deseeded for less heat)
3 garlic cloves, peeled
1 teaspoonsoy sauce
1 tablespoonextra-virgin olive oil, plus more for serving
1/2 teaspoonwhite miso
2 (15-ounce) cans garbanzo beans (aka chickpeas), drained and rinsed
1/2 English cucumber
1/2 medium red onion
Saltines or tostadas, vegan mayo, and/or sliced avocado, for serving
Directions:
In a blender or food processor, combine the lime juice, cilantro, white onion, serrano, garlic, soy sauce, olive oil, and miso. Blend until smooth.
Set a fine-mesh strainer over a bowl. Pour over the blended mixture and strain. Discard the pulp caught in the strainer, so you’re just left with the vibrant green liquid.
Add the liquid to the garbanzos. With clean hands or a potato masher, gently mash the mixture until one-third to one-half of the beans are smushed (this helps them absorb the liquid, but you want some whole, too, for varied textures). Gently press down the garbanzos to immerse them as much as possible.
Thinly slice the cucumber into rounds. Thinly julienne the red onion. For both, the thinner the better. Add the cucumber and red onion to the garbanzos and mix to combine. Let this sit for another 10 to 15 minutes minimum for flavors to really absorb; you can also cover and refrigerate for up to 8 hours.
When you’re ready to eat, transfer the aguachile to a serving dish. Garnish with a drizzle of olive oil and a few cilantro leaves.
Serve with crackers or tostadas, vegan mayo, and/or avocado slices. With a mezcal or beer, a beach mirage will unfold in front of you.