Vegan Mushroom Ceviche

Vegan Mushroom Ceviche

RECIPE: VEGAN MUSHROOM CEVICHE (courtesy of Restaurare in Tulum)

Such a simple, delicious and flavorful way to prepare mushrooms! Courtesy of the generous and lovely staff at Restaurare Vegan Restaurant in Tulum, Mexico.

Makes 1 generous serving

Ingredients:

1 roma tomato, seeded and diced

¼ white cucumber, peeled, seeded and diced

¼ red onion, diced

1 tsp minced cilantro

3 heaping spoonfuls of sauteed oyster mushrooms * recipe below

1 spoon xnipec ** recipe below

salt and pepper

lime juice to taste

avocado garnish

Method:processed food tour-43

Mix all ingredients through xnipec together.

Add salt and pepper and lime juice to taste

Pile in ½ coconut shell or small bowl

Garnish with avocado in some fancy way

Eat with chips and enjoy!!

*Oyster mushrooms

Cut ½ pound oyster, shiitake, portabello or other mushrooms into bite sized pieces

Heat 1 tbsp oil over med-low heat.

Add mushrooms and sautee in oil with salt, pepper, 2 cloves minced garlic and a little finely diced white onion (¼ onion?).

**Xnipec (pronounces ish-ni-pec)

1 red onion finely diced

1 whole habanero very finely diced so you don’t see it

juice of 2-3 limes

salt and pepper

in: Appetizers, Mexican, Mexican, Mexico Culinary Tour, Recipes, Restaurants, Vegan, Vegan

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