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Adobo Aguachile

This dish is ready to make a splash! Spice up your meal and surprise your guests with this fresh recipe.

25 Minutes
20 Minutes
45 Minutes


For the sauce:

  • ½ (4.125 – ounces) jar DOÑA MARÍA® Mole Adobo
  • 2 cups Vegetable Broth
  • 1 serrano pepper, sliced
  • 1 clove garlic, minced
  • ½ cup chopped white onion
  • 1 cup minced cilantro
  • 4 limes
  • Salt and Pepper, to taste

For the aguachile:

  • 1 pound mushrooms, chopped
  • 1 cucumber
  • 2 radishes, finely sliced
  • ½ cup julienned red onion
  • 4 limes, cut in half


  1. In medium saucepan over medium heat, combine mole and broth. Heat 5 minutes. Remove from heat.
  2. In blender place cilantro, onion, lime juice, serrano pepper and garlic. Blend 2 minutes or until pureed. Add DOÑA MARÍA® Mole Adobo and vegetable broth. Blend together 1 minute.
  3. In large bowl, place mushrooms. Add Sauce, stirring to combine. Allow mixture to sit 30 to 40 minutes. Add salt and pepper, to taste
  4. Cut cucumber lengthwise into thin strips and roll.
  5. Serve mushroom aguachile on plates garnished with cucumber, red onion and radishes.