I’m always looking for ways to eat with my hands and making ceviche is definitely perfect for that especially when I am trying to catch up on my favorite anime. This recipe brings back so many memories from my childhood, my uncles and I would go fishing and bring back home some fish. Today I am plant based and looked for an alternative that will bring the same texture and lions mane came to mind. Hope you all try this ceviche because I know you'll love it. Provecho.
Ingredients
16 oz Lions mane
2 roma tomatoes, fine cubes
¼ red onion, sliced
1 small cucumber or Half a large cucumber
1 jalapeno, finely chopped
Small handful cilantro, finely chopped
3-4 meyers lemons, about ⅓ cup lemon juice
2 tbsp avocado oil
1 ½ tsp sea salt or to taste
½ tsp black pepper
Accompaniments
Any type of crackers or tostada
Vegan Mayonnaise
Directions
Heat up a large or medium cast iron skillet, (medium heat) then add oil, add the lion's mane mushroom and on top of the skillet add another skillet that's smaller or the same size and it should help you flatten the mushrooms out and create an amazing texture. Let this cook up for about 4-5 minutes, or until a brown sear appears then you can flip the mushrooms. Do the same for the other side and when they are done, roughly cut mushrooms to bite size pieces. Set aside. Then chop cucumber, tomatoes, and jalapenos into an uniform shape or about ⅓ of inch cubes. The onions can be sliced and roughly chop cilantro, add everything into a bowl, then add lemon juice, salt and pepper. Mix well. Let all this marinate for about 30 minutes at least or best overnight. Serve with the ultimate topping cracker, Simple Mills Organic Seed Flour Crackers, spread some vegan mayo on top, then add the ceviche. Provecho!
