Healthy
Mushroom Ceviche
Vegan take on ceviche made with mushrooms and plant-based tiger's milk.
VegetarianVeganGluten-free
Ingredients
- 400 g mushrooms, sliced
- Juice of 8 limes
- 1 red onion, sliced
- 1 ají limo chili, chopped
- 1 garlic clove
- 1 piece kion (ginger)
- Chopped cilantro
- Salt and pepper
- Boiled corn and sweet potato
Step-by-step
Using a different robot? Switch it here:
- Blend the garlic and kion 5 sec/speed 7 and set the paste aside.
- Put the sliced mushrooms in a bowl.
- Add the lime juice, garlic-kion paste, ají limo, salt and pepper.
- Mix cold without cooking and fold in the onion and cilantro.
- Let cure about 5 minutes so the mushroom takes on flavor.
- Serve with corn and sweet potato.
Tips
- Let it rest a bit longer than fish ceviche to soften the mushroom.
- Great as a fresh vegan option.
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