Traditional ceviche, the pride of many South American cuisines, consists of fish in a citrusy juice, which this vegan ceviche recipe replaces with mushrooms.
Mushrooms are packed with nutrients, especially vitamins B and selenium, as well as protein and dietary fiber. As such, their consumption has been linked to decreasing cholesterol levels, strengthening bones, and boosting the immune system. Marinated in a deliciously spiced lemon juice, this mushroom ceviche will allow you get a taste of South America without leaving your home.
- Pour the lime juice into a bowl, add the salt, minced ginger, minced garlic, and chili pepper, if using. Mix well.(2 minutes)
- Place the mushrooms and the corn in the bowl with the marinade and mix well to coat. Marinate in the refrigerator for at least two hours.(2 hours)
- Meanwhile, cook the sweet potato until tender. Then peel it, cut into thick slices, and set aside.
- Plate your mushroom ceviche alongside sweet potato slices and garnish it with fresh cilantro. Enjoy!