"This is the veganised version of the classic Peruvian Ceviche!
It's citrusy and fresh, perfect for the summer days!"
Classic Ceviche - Peru
5
- ★★
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- Recipe Card
Prep time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 5 Limes, juice
- 1 Garlic clove
- 2 stick Celery
- 1/2 inch fresh Ginger
- 1/4 Red onion
- 1/4 teaspoon powder Wakame
- 1/2 cup Hot water
- 1 Coriander stalk
- 1 teaspoon Salt
- 2 ea Oyster mushrooms
- 1/4 teaspoon Scotch bonnet
- 250 g Oyster mushrooms
- 1/3 Red onion, thinly sliced
- 1/2 teaspoon Coriander, chopped
Method
Step 1
Ceviche base: Mix the hot water with the wakame powder, set aside to cool. Place the lime juice, garlic, ginger, onion, coriander stem, salt, oyster mushrooms, chilli and wakame infused water in a blender and blend until pureed. Refrigerate until ready to use.
Step 2
Ceviche: Cut the oyster mushrooms in medium pieces or shred them by hand, place them in a bowl along with the ceviche base, leave to infuse for at least 5 mins. Then add the onions, coriander, and chilli. Mix together gently and check the seasoning.
Step 3
Serve with slices of sweet potato, a handful of toasted corn, and boiled corn.