Ceviche is traditionally made with fish, but this is a wonderful twist on a traditional treat. This can be served as a perfect summer salad…refreshing and delicious.
1/3 cup of freshly squeezed key lime juice
4 garlic cloves
1 aji limo pepper
1 tablespoon of minced cilantro
1 tablespoon of minced parsley
1 tablespoon of freshly grated ginger
2 tablespoons of olive or vegetable oil
1 pound of white mushrooms, sliced thick
1 red onion, julienned
salt and pepper
1. In a blender, combine lime juice, garlic, aji, cilantro, parsley, and ginger. Blend until fully liquefied. Add oil slowly to allow for emulsion. Pour over sliced mushrooms in a medium sized bowl. Add onion and mix to coat. Refrigerate for 20-30 minutes to allow the flavors to combine; stir occasionally. Add salt and pepper to taste.
2. To serve, line a plate with lettuce, top with mushroom mixture and accompany with boiled & peeled sweet potato, choclo and canchita.
Yield: Serves 4
Source: Adapted from Cebiches del Peru
Originally posted on Canela & Comino on Apr 19, 2008.