Sexy Ceviche! (vegan)

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I remember the first time I had vegan ceviche very vividly – it was a the wedding of two great friends, the bride is a vegetarian and the caterers had such a good balance of veg friendly food and things for carnivores too.  This was before I made the change in my dietary choices – the idea of veganism hadn’t crossed my mind yet and I had never heard of WFPB at all, so I was eating a good mix of all the delisiousness that was on offer that day.  Nonetheless, I just couldn’t help going back to the table where the mushroom and aubergine ceviche was.   Because it has the same zing of lime, onion and chilli as regular fish-based ceviche, and a degree of meaty texture from the mushrooms, I didn’t miss the flesh at all.

After reading about Dr Furhman’s acronym for the most health-promoting foods – G-BOMBS, I have really upped my mushroom intake.  I love to make broth, dry fry them and stir into pasta, stew with lentils… and then recently, I remembered the wedding ceviche and have been tinkering about with that for a couple of weeks now.

It’s makes an awesome light lunch, or dinner appetizer and if you pair it with something like crackers or even potatoes, it can be a whole meal in itself – satisfying without weighing you down.  Annnnd, because there’s no fish in this dish, it keeps better and longer than traditional ceviche – winner!

There are tons of recipes out there, but much like fish ceviche, i think that the technique is as important, if not more relevant than what you put in.  I have done it a few different ways with different mushrooms and varying the ingredients a little but the main thing is that you chop the veggies small, and dress them with onions, cilantro and plenty of fresh lime juice before setting in the fridge to meld the flavors together for at least a few hours.

My best one was the most recent, mostly because I used shallots instead of onions – previously had used a yellow onion and it was too overpowering despite being rinsed after chopping, and I steamed the mushrooms for a shorter time.

I defy any ceviche lovers to try a vegan version and not be as delighted by it as they are by the fishy one!

Nutrition Facts
Sexy Ceviche! (vegan)
Amount Per Serving
Calories 68 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Sodium 169mg 7%
Potassium 498mg 14%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 3g
Protein 4g 8%
Vitamin A 25%
Vitamin C 83%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Sexy Ceviche! (vegan) Yum
This is a fish-free but not flavor free - this vegan version of the peruvian classic still packs the same zingy punch as the original.
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Prep Time 20 minutes
Cook Time 2 minutes
Servings
servings
Ingredients
To serve - ideas
Prep Time 20 minutes
Cook Time 2 minutes
Servings
servings
Ingredients
To serve - ideas
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start by rinsing, wiping and slicing the mushrooms. If you are using shiitakes, you could tear them instead to give the impression of flaked fish
  2. Bring some water to the boil and steam the mushroom slices for 2 minutes. This is to soften them a bit before marinading them. Do not allow them to get too soft or to cook because that will make the end result mushy and unappealing
  3. Remove the mushrooms from the steaming basket and allow them to cool while you prep the rest of the ingredients
  4. Place everything in a large mixing bowl together and stir well to combine.
  5. Cover the mix and refrigerate for at least an hour, ideally longer to allow the flavors to mellow and blend together
  6. Serve with crusty bread, toast or crackers
  7. Avocado is a really perfect garnish here, it counterbalances the tartness of the lime with cool creaminess deliciously
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