Mushroom Ceviche Recipe with Miso Eggplant
by Editorial Staff
Ceviche is a traditional Peruvian dish, very popular in Latin America. It is thinly sliced raw fish that is marinated with lime juice and spices like hot red pepper. We offer you a vegan version!
Ingredients
- 25 g oyster mushrooms
- 45 g eggplant pulp
- 1/2 teaspoon miso paste
- 1-2 teaspoon ponzu sauce (can be substituted with a mix of soy sauce and lime or lemon juice)
- sprig of cilantro
- a pinch of sesame
- vegetable oil for frying
Directions
- Cut the eggplant into small cubes and fry in oil.
- Dilute the miso paste with filtered water, pour the resulting sauce over the eggplants and leave them to cool.
- Cut oyster mushrooms into thin slices, put them on a plate. Put chilled eggplants on top, decorate with cilantro. Season with ponzu sauce before serving.
Enjoy your meal!
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