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Mushroom Cebiche, Peruvian style

Category (Vegan): Veggies, Appetizer, Spanish

Mushroom Cebiche, Peruvian style


1 pound white mushroom, chopped
3 garlic cloves, chopped
1 teaspoon salt to taste
1/4 teaspoon black pepper
1 bunch fresh cilantro, chopped
½ cup celery, chopped
1 limo pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp and seed
1 ½ red onion, thinly sliced and rinsed (save the heart)
½ red bell pepper thinly sliced
1/4 teaspoon ginger chopped
5 sweet potatoes, boiled
½ pound corn, boiled


Tiger Milk: blend celery, ginger, garlic, chile , salt, pepper, red onion heart and lime juice.

Ceviche: In a large glass bowl mix mushrooms, red peppers, onions, cilantro and Tiger milk let it sit for 5-10 minutes.

Serve the ceviche on top of lettuce leaves, with corn and sweet potatoes on the side.

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