Name: Mushroom Ceviche
Cook time: 2 h 2 min
Yield: 2-4 servings
Ingredients: 3 cups of mushrooms (white button; sliced); 6 lime (juice); 1/2 onion (red, thinly sliced); 1 sweet potato; 2 cloves of garlic (minced); Salt (to taste); 1/2 chili pepper (fresh, thinly sliced; optional); 1 teaspoon of ginger (minced); 1/2 cup of maize (from the cob; cooked)

Ingredients

3 cups of mushrooms (white button; sliced)
6 lime (juice)
1/2 onion (red, thinly sliced)
1 sweet potato
2 cloves of garlic (minced)
Salt (to taste)
1/2 chili pepper (fresh, thinly sliced; optional)
1 teaspoon of ginger (minced)
1/2 cup of maize (from the cob; cooked)

Directions

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!