Beet and Mango Aguachile with Peanuts

Name: Beet and Mango Aguachile with Peanuts
Yield: Makes 6 Servings
Cuisine: Mexico
Ingredients: 1 tablespoon kosher salt; 2 tablespoons red wine vinegar; 12 small mixed golden and red beets (about 1½ pounds/680 g), trimmed and peeled; 12 small mixed golden and red beets (about 1½ pounds/680 g), trimmed and peeled; 2 cups (480 ml) water; 1 English cucumber, cut into slices ¼ inch (6 mm) thick; 3 avocados, pitted, peeled, and cut into large cubes; 3 mangoes, peeled, pitted, and cut into large cubes; 6 breakfast radishes, cut into quarters; 1 cup (150 g) roasted, unsalted peanuts for garnish (optional); Coarse sea salt, for finishing; 1 serrano chile, stem removed, thinly sliced; 1 cup (150 g) roasted, unsalted peanuts for garnish (optional); ½ cup (120 ml) fresh orange juice; ⅓ cup (75 ml) white soy sauce; 1 cup (240 ml) store-bought beet juice; ½ cup (120 ml) fresh lime juice; ½-inch (12-mm) piece shallot; Kosher salt; ¼ cup (10 g) fresh cilantro; 1 jalapeño chile, stem removed, roughly chopped

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Beets have an earthiness and an almost “meaty” texture, making them a good vegetarian alternative in aguachile, or “chile water,” which is traditionally prepared with seafood.

Ingredients

For the beets

2 cups (480 ml) water
2 tablespoons red wine vinegar

Americas
Mexico
Main course
Vegan
Central America

Method

To prepare the beets, preheat the oven to 375°F (190°C). In a baking pan large enough to hold the beets in a single layer, combine 2 cups (480