If you’ve ever wanted your vegetarian meals with a side of sass—and maybe a cocktail or two—Mamrie Hart has you covered. The New York Times best-selling author, comedian, podcast host, and YouTube legend just dropped her new cookbook, All I Think About Is Food: A Vegetarian Cookbook That’ll Keep the Party Going , and it’s already claiming prime real estate on our kitchen counters (and bar carts).

Aguachile, which translates to “chili water,” is a bright, refreshing kick in the jaw of flavor—and it’s also freaking gorgeous. The only bummer? It’s usually made with shrimp or raw fish. One time, my friend ordered a version so stunning, I was practically knocked out of the booth by the electric pink color. This wasn’t your typical green aguachile—this was a strawberry aguachile with a serrano-fueled zing (yes, I shamelessly sipped the broth—sue me).

We’re making our version with strawberries too, but turning up the heat with habanero because it plays so well with those juicy fruit notes. And instead of water, we’re using a base of hibiscus tea—aka Jamaica—for a tart, floral depth that ties it all together. Think of this as a cold starter salad, or chop everything up smaller and go full-on chunky fruit salad. Either way, it’s a vibe.

Recipe

Serves 4

For the Marinade

4 hibiscus tea bags

1 cup boiling water

1 cup ripe strawberries, hulled

2 to 3 limes, juiced (about half a cup)

1 tablespoon soy sauce

1 habanero

1½ teaspoons sugar

For the Aguachile

Whatever your heart desires; my recs are…

Jicama

Cucumber

Sliced strawberries

Golden beet

Thin red onion

Cilantro

Gooseberries

Start by steeping an extremely bold cup of tea—think four tea bags in one cup of boiling water, steeped until tannic. If you’re using something besides hibiscus, no problem—just double-check it’s not one of those “Smooth Move” teas (unless that’s the vibe). Once it’s brewed and at room temp, blend all the marinade ingredients until smooth. I deseed the habanero first, but spice level is totally up to you. Strain the mixture through cheesecloth or a fine mesh sieve a few times until it’s silky smooth. Chill it in the fridge or freezer until ice-cold—this part is great to make ahead.

To serve, arrange the fruit and veggie goodies in a shallow bowl or plate with a nice lip, and pour the aguachile broth over the top. Bonus points if you do this tableside.