VEGAN PERUVIAN CEVICHE
Our Vegan Peruvian Ceviche is a journey to the heart of Lima in a bowl. Sampling this Peruvian treasure, you need only close your eyes to hear the waves crashing on the beach and smell the salt of the Pacific.
Ingredients
- 1 ½ cup + ½ cup lime juice divided
- 2 cups oyster mushrooms sliced
- Salt to taste
- Freshly cracked black pepper to taste
- ½ medium red onion sliced very thinly
- 1 Fresno pepper julienned and divided in half (or substitute jalapeño pepper)
- ½ cup plain unsweetened plant milk
- 1 tablespoon nori torn into small pieces
- 1 teaspoon ginger
- 1 celery rib chopped
- 1 tablespoon garlic about 2-3 cloves
- ⅛ teaspoon cumin
- Cilantro chopped, to garnish
To serve:
- 1 sweet potato sliced into ½-inch rounds and boiled.
- 1 ear corn husk removed, sliced into 1-inch rounds and boiled.
Instructions
- Marinate the mushrooms: Pour 1 ½ cup lime juice over the mushrooms. Stir in the onion and half of the Fresno pepper, and season with salt and black pepper. After 2-3 minutes, drain the lime juice.
- Make the Leche de Tigre (Tiger’s Milk): Blend the plant milk and ½ cup of lime juice with the nori, the remaining half of the Fresno pepper, ginger, celery, garlic, cumin and a pinch each of salt and black pepper.
- Then pour the Leche de Tigre over the mushrooms. Garnish with chopped cilantro. Serve with boiled sweet potato and sliced corn.
Notes
- The longer you let the red onions sit in the leche de tigre, the more the acid will break down and mellow out the onion.
- If you can’t find fresno peppers, you can use jalapeños instead.
- You can use any mushroom with a meaty bite. We like oyster, but you can also try king trumpet mushrooms.
Tried this recipe?Let us know how it was!