Peruvian Mushroom Ceviche

Ceviche is a popular Latin American dish that typically mixes raw seafood with onions, cilantro, lemon and lime, chili or aji peppers. The dish is always prepared fresh, cold, and raw. Side dishes to complement its flavors are usually sweet potato, corn, avocado, lettuce, and plantain. The mecca for ceviche is Peru, and you can find the vegan version all over the place made with champignon mushrooms. The mushrooms make a delicious and meaty alternative.

The truth about the fishing industry.

The reasons why vegans don’t eat seafood are as follows; Fish and other sea life are also sentient beings just as much as animals. Contrary to popular belief they do have nervous systems and feel pain, fear, and have the ability to learn, adapt, and experience emotion. Lobsters who are boiled alive feel every second of it because they do not go into shock as mammals do. The philosophy of vegansim is to not cause any living being suffering or interfere with their life in order to get something from them, and this includes all sea creatures. Mollusks have been debated as to whether or not vegans should consume them, and many don’t. Because the entire fishing industry creates such damage to the oceans and ecosystem that if we are supporting that, then we are supporting the entire machine of environmental destruction. We have more sustainable plant based options. Scientists estimate that by 2050, 90% of the aquatic life will be extinct due to human consumption of fish. Boats drag these massive nets along the seafloor from above and these nets pick up everything in their path, including whales, turtles, and dolphins. Everything dies in these nets. The industry calls this ‘by catch’ and it constitutes 30% of what comes up in these nets. All that is deemed unprofitable is thrown overboard, dead.

Over 1 trillion sea creatures are consumed annually. If we continue like this the oceans will be ruined, which in turn will change our atmosphere, change the chemical makeup of our oceans, and will lead to an uninhabitable planet. Even the Great Barrier Reef has recently been destroyed due to human interference. Furthermore, the oceans are full of chemicals that have been dumped by humans. All the waters on the planet are interchanging these chemicals. PCBs and Mercury are now in everything that is caught, and contributes to all kinds of serious health problems. For more information check out 35 reason why you won’t want to eat fish again, check out this great documentary Cowspiracy, and a great organization that many of you already know, Sea Shepherd.

Peruvian Mushroom Ceviche

Yields: 4-6 people

  • 4-6 small cartons of preferably oyster or champignon mushrooms (or 16 oz of what type you can get)
  • 1/2 julienne sliced red onion (or long sliced)
  • 1 julienne sliced pepper (or long sliced)
  • 1/2 julienne sliced medium to large tomato (or long sliced)
  • 1/2 -1 tbsp chopped jalapeños
  • 1 cup white corn (frozen is best)
  • Sauce
  • 2-4 grated garlic cloves
  • juice of 2 limes
  • juice of 1 lemon
  • 1 tbsp grated ginger
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped parsley
  • 4 tbsp olive oil
  • 1 tbsp maple syrup or agave
  • salt and pepper to taste

There are 2 options for the mushrooms; to marinate them in the sauce overnight and then toss with the raw vegetables, or roast the mushrooms and toss. I roasted them here because I really love the contrast it provides. Make the sauce first and choose which option you like. If you are roasting then slice the mushrooms and arrange them on an oiled cookie sheet. Broil for 10 minutes, stirring them around, or until golden brown. Slice the pepper, jalapeños, onion, tomato, and toss with the corn. Mix everything together and serve. Garnish with parsley.

  • Preparation time: 15 minutes
  • Total time: 15 minutes
Mushroom Ceviche
Mushroom Ceviche
Mushroom Ceviche

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.