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

  1. Cut the eggplant into small cubes and fry in oil.
  2. Dilute the miso paste with filtered water, pour the resulting sauce over the eggplants and leave them to cool.
  3. 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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