Just about everyone I know loves Peruvian Ceviche! The fresh fish cooked by marinated lemon (or here in Peru, by Key Limes) mixed with the Peruvian giant corn (choclo) and that delicious sweet potato (camote) that helps smooth out the tang/tartness…delicious! But for those of you that don’t eat meat, it can be difficult to understand just what the allure and draw to this dish is all about. Fear not! I have procured a fantastic vegetarian equivalent using mushrooms to replace the fish.
Mushrooms are a great substitute because they are light and delicate, just like fish. Plus, sprinkling a little lemon or lime juice over your vegetables is a great way to zest them up, without adding calories and fat to the dish. Try this recipe out and let us know what you think!
Vegetarian Mushroom Ceviche
280 grams / 10 oz fresh mushrooms (not from a can)
5 Key Limes or about 3 lemons
1 red onion, thinly sliced
1 clove of garlic, minced
1 cob of corn
2 tablespoons of olive oil
1 teaspoon parsley, minced
1 teaspoon cilantro, minced
Salt and pepper to taste
- Place the mushrooms in a pan with water and boil them for a couple of minutes.
- Take them out and cut into thin slices, then dip them in lemon juice so they do not turn black.
- In a separate bowl place the thinly sliced onion, garlic, parsley and chopped cilantro. Add lemon juice and olive oil.
- Marinate for 15 to 20 minutes. Add salt and pepper and mix together well with the boiled mushrooms.
- Serve with boiled corn kernels, sweet potato.
*Note: Peruvian ceviche normally adds a small amount of chopped chili pepper on top, you may add this if you would like it spicy
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