Ceviche with mushrooms
Today I want to publish this recipe, a raw vegan adaptation of ceviche. Ceviche is a dish that basically includes fish or shellfish, or both, flavoured with citrus. It is typical of Latin American countries of the Pacific coastlines, with Peru, probably, being the country of origin of this dish.
To learn more about this traditional dish, you can read this very detailed article in Wikipedia.
In my adaptation, I have replaced sea animals for mushrooms, but you can also use other white mushrooms as oyster or red pine mushrooms.
Preparation time: 5 min. Cooking time: no cooking needed. Ready in: 20 min.
8 large mushrooms, thinly sliced
2 avocados, cut in cubes
2 tbsp cilantro, minced
1 tbsp freshly grated ginger
1/2 white onion, finely chopped
1 clove garlic, squashed and with skin
3 lemons, the juice
1/4 c. sea water
1 pinch pepper, freshly ground
Squash garlic and let sit for about 10 minutes, this way it will be completely digestive. Finely chop the onion and garlic. Place in a glass or ceramic bowl. Add mushrooms, lemon juice, sea water, pepper and sea water. Combine with onion and garlic and marinate for 15 minutes. Add the avocado just a moment before serving.
Serve on plates or bowls and garnish with cilantro and onion sprouts.