Nothing quite says Peru like ceviche. It’s quite common for Peruvians to eat ceviche for lunch on a hot day at the beach. So what is ceviche? Wikipedia describes ceviche as “a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with aji or chili peppers.”
Well, I can agree with everything except the seafood part! Since fish belong in the ocean and not on our plates, this version of ceviche uses mushrooms. Not only is it more delicious, but it’s much kinder!
I use a mix of tree oyster mushrooms (which are super chewy) and crimini mushrooms (which are softer). To really be authentic, serve the ceviche on a platter alongside boiled sweet potatoes and fresh corn on the cob. The warmth and lack of spice from the potatoes and corn, pair well with the acidity of the ceviche.
Ceviche may be an acquired taste, but it will become more delicious every time you make it. The first time I had it, I felt like I was eating a margarita! Now I love it. There is nothing more refreshing as an appetizer or for lunch on a hot day as ceviche!
VEGAN PERUVIAN CEVICHE
Ingredients:
½ pound of Tree Oyster mushrooms (cleaned and separated from the base that holds them together)
½ pound of Cremini mushrooms (cleaned and sliced into ½ inch pieces)
¾ cup of fresh lime juice (approximately 6 limes)
2 cloves of garlic
½ bunch of fresh cilantro
1 teaspoon Himalayan sea salt
1 tablespoon aji amarillo paste
½ teaspoon of cumin
1 fresh date, pitted
Directions:
1. Place mushrooms into a glass dish (preferably one with a lid).
2. Place lime juice, garlic, cilantro, sea salt, aji amarillo paste, cumin and date into a food processor and blend. Pour sauce over mushrooms and mix well with your hands, incorporating the sauce into the mushrooms.
3. Cover and refrigerate for at least several hours. Shake or stir mushrooms several times while they are in the fridge. Mushrooms should significantly reduce in size as they “cook” in the lime juice sauce.
Serves 2-4 (or one hungry Peruvian husband)!
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