{"id":10036,"date":"2014-08-19T10:18:33","date_gmt":"2014-08-19T17:18:33","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=10036"},"modified":"2014-08-19T10:18:33","modified_gmt":"2014-08-19T17:18:33","slug":"vegan-peruvian-ceviche","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/vegan-peruvian-ceviche\/","title":{"rendered":"Vegan Peruvian Ceviche"},"content":{"rendered":"
<\/div>

\"vegan<\/a>Nothing quite says Peru like ceviche. It\u2019s quite common for Peruvians to eat ceviche for lunch on a hot day at the beach. So what is ceviche?\u00a0Wikipedia<\/a>\u00a0describes ceviche as \u201ca 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.\u201d<\/em><\/p>\n

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\u2019s much kinder!<\/p>\n

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.<\/p>\n

Ceviche may be an acquired taste, but it\u00a0will 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!<\/p>\n

VEGAN PERUVIAN CEVICHE<\/strong><\/p>\n

Ingredients:<\/strong>
\n\u00a0<\/strong>\u00bd pound of Tree Oyster mushrooms (cleaned and separated from the base that holds them together)
\n\u00bd pound of Cremini mushrooms (cleaned and sliced into \u00bd inch pieces)
\n\u00be cup of fresh lime juice (approximately 6 limes)
\n2 cloves of garlic
\n\u00bd bunch of fresh cilantro
\n1 teaspoon Himalayan sea salt
\n1 tablespoon aji amarillo paste
\n\u00bd teaspoon of cumin
\n1 fresh date, pitted<\/p>\n

\u00a0Directions:<\/strong>
\n1. Place mushrooms into a glass dish (preferably one with a lid).<\/p>\n

2. Place lime juice, garlic, cilantro, sea salt, aji amarillo paste, cumin and date into a food processor and blend. \u00a0Pour sauce over mushrooms and mix well with your hands, incorporating the sauce into the mushrooms.<\/p>\n

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 \u201ccook\u201d in the lime juice sauce.<\/p>\n

Serves 2-4 (or one hungry Peruvian husband)!<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Nothing quite says Peru like ceviche. It\u2019s quite common for Peruvians to eat ceviche for lunch on a hot day at the beach. So what is ceviche?\u00a0Wikipedia\u00a0describes ceviche as \u201ca 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.\u201d 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\u2019s 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\u00a0will 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 […]<\/p>\n","protected":false},"author":75861,"featured_media":10037,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,22,3],"tags":[1745,1451,1452,202,2329,1746],"class_list":["post-10036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-recipes","category-vegan","tag-ceviche","tag-peru","tag-peruvian","tag-recipe","tag-vegan","tag-veganize"],"yoast_head":"\nVegan Peruvian Ceviche - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/vegan-peruvian-ceviche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Peruvian Ceviche - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Nothing quite says Peru like ceviche. It\u2019s quite common for Peruvians to eat ceviche for lunch on a hot day at the beach. So what is ceviche?\u00a0Wikipedia\u00a0describes ceviche as \u201ca 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.\u201d 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\u2019s 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\u00a0will 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. 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