Vegan Ceviche with Leche de Tigre

Ceviche is a traditional dish served in many communities along the Pacific coast of Latin America including Chile, Peru, Ecuador, Columbia, Panama and Mexico. The classic preparation includes one or more types of raw, fresh fish or seafood marinated in lime or other citrus juice. UNESCO recognizes ceviche as the “national dish” of Peru and includes it on its list of Intangible Cultural Heritage.

There are hundreds of variations of ceviche recipe using different fish and seafood, vegetables, fruits, herbs and seasonings. Often, the citrus marinade is called “leche de tigre” or tiger’s milk. While I was in Peru, I tried a couple vegan ceviche preparations. Some use hearts of palm as a substitute for the fish, and most are served with crispy plantain chips and or pieces of cooked sweet potato.

I decided to create my own version of vegan ceviche that is also all raw and made with organic ingredients that I can get pretty easily at home. I chose bunapi or white beech mushrooms for their mild flavor and spongy texture, because I think they absorb the flavor of the marinade nicely. Alternatively, you could use sliced shitakes, tree oyster or trumpet mushrooms. I like the jicama because it also absorbs the marinade and adds a sweet, crunchy texture that balances well with the avocado, mango and peppers. If red onions are too strong for your taste, skip them or substitute diced shallots or green onions. Because Peruvian limes are less tart then the more common Mexican limes we get in the U.S., I used a mix of orange and lime juice for the marinade. I included hemp seeds to add a bit of protein and creaminess. You can play around with the ginger, garlic, salt and cayenne to adjust to your personal preference.

Ingredients:

Ceviche:

• 2 cups diced jicama

• 1 cup diced mango (1 large mango)

• 1 cup diced sweet pepper (1 large pepper)

• 1 cup diced avocado (2 small avocados)

• 1 bunch bunapi (or similar) mushrooms, trimmed and separated

• 1/2 cup finely diced red onion

• 1/4 cup finely diced jalapeño pepper (remove seeds to reduce heat level)

• Fresh cilantro, radish slices and hemp seeds for garnish

Leche de Tigre Marinade:

• 1/2 cup lime juice and zest of two limes

• 1/2 cup orange juice

• 1 stalk celery

• 2 dates

• 2 Tablespoons hemp seeds

• 1-2 Tablespoons diced fresh ginger

• 1 clove garlic

• 1/2 teaspoon salt

• pinch of cayenne pepper (or more to taste)

Method:

Prepare and chop all the ceviche ingredients and add place them in a large bowl. Mix them gently with a large spoon.

Place all the marinade ingredients in a blender and blend well. Because this is a relatively small amount of liquid, I used the smaller Nutribullet blender. Check the marinade for taste and adjust to your preference. Keep in mind that the lime flavor will get more intense as the ceviche marinates.

Pour the blended sauce over the bowl and stir gently to coat all the pieces with sauce.

Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes. Garnish individual servings with chopped fresh cilantro, radish slices and a sprinkle of hemp seeds to taste. You could also serve this on top of romaine leaves to use as a wrap or with chips such as dehydrated sweet potato slices or corn chips. This can be stored in the refrigerator for 2-3 days.

Serves: 8