Ceviche: something fresh for summer
- Haydee Rod-Alm
- Jun 22, 2016
- 1 min read
On hot days something fresh is always welcomed. When you think of ceviche, seafood is always a must, the reason why it has been some time since my husband ate ceviche, but with this version anyone can enjoy it. It's fresh, it's spicy, seafood free and really easy to make. Grab some tortilla chips and enjoy a plate.
Vegetarian ceviche
INGREDIENTS:
1 small jicama
1 medium purple onion, chopped
2 cups oyster mushrooms, chopped
1 tsp oil
1 cucumber, chopped
3 cilantro leaves, chopped
1 serrano or jalapeno pepper, chopped
1 tomato, chopped
1 ripe avocado, chopped in small bits
2 limes, the juice
salt and pepper to taste
tortilla chips
DIRECTIONS:
In a pan heat the oil to medium heat, add the oyster mushrooms. Cook for about 2 minutes stirring frequently, season with salt and pepper.
Put aside to cool down.
In a large bowl add the jicama, onion, cucumber, cilantro, serrano/jalapeno, tomato, lime juice, cooked oyster mushrooms, avocado and season with salt and pepper. Mix all the ingredients together.
To Serve:
Scoop the ceviche mix into a bowl, and enjoy with tortilla chips.
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