This recipe is delicious and healthy and perfect for summer. Ceviche (pronounced “se-veech-eh”) is a Mexican dish usually prepared with seafood or fish and can be easily served as an appetizer. I made something very similar to this recipe from Vegan Yack Attack, except instead of combining the avocado, I used them as boats, like Rose does in this seabass recipe on The Londoner.
The result is fresh and light with a subtle faux-fishiness courtesy of the king oyster mushrooms.
Makes 8 boats
- 1 cup red onion, diced
- 3 cups tomato, diced
- ¼ cup fresh lime juice
- ¼ cup fresh cilantro chopped
- 1.5 cups king oyster mushrooms, diced
- 1 fresh jalapeño pepper, chopped finely
- Added to taste: ½ tsp sea salt and a few dashes of hot sauce
- 4 avocados, halved
- Combine all of the ingredients in a bowl. Add the salt and desired amount of hot sauce.
- Cover and refrigerate for at least 2 hours.
- Halve the avocados and remove the pits. Scoop about 1/3 cup of the ceviche mixture onto each avocado half. Serve immediately.
Tips and Tricks
Juicing a lime
Firmly roll the lime in between your palms to get the juices flowing before cutting it open. Another option is to microwave the lime for about 15 seconds, which achieves the same thing. Halve the lime and use a fork to help release the juices by twisting while you squeeze the lime with your other palm.
Removing the seeds inside a jalapeño pepper will remove a lot of the heat. I find the easiest way to do this is to slice it open and remove the seeds under a running tap. If you like can handle the heat, leave the seeds in!
You’re going to be left with a lot of fresh cilantro. Here’s a really easy guide to keeping it fresh longer.
You should probably definitely eat this one outside. Enjoy the weather!