Wednesday, 13 February 2013

Plant-based Ceviche.

Recently I discovered a new kind of mushroom that I can cook (or uncook) with: the oyster mushroom. Oyster mushrooms are cultivated throughout the world in tropical or temperate climates, and can be grown at home on straw or on logs. Since I've never heard of these mushrooms before, I assumed we don't get them here in New Zealand. But alas, thanks to this website I can grow my own oyster mushrooms. Although truth be told, I haven't yet... 

Anyway, the following recipe is for a raw plant-based ceviche; a South American dish traditionally prepared with raw fish marinated in lime juice, salt and chilli. Oyster mushrooms and shiitake stood in for the fish, although other mushrooms such as enoki and button mushrooms can be used too. 

Mushroom Ceviche
Makes 4 to 6 servings.
(Adapted from RAW)

3C mushrooms (oyster, shiitake, enoki, or button), sliced
2C young coconut meat
1 red onion, diced
1C tomatoes, diced
1C red capsicum, diced
1 medium cucumber, diced
1 mango, diced
1t garlic, minced
3 chilli, seeded and minced
1T cilantro, chopped
4T basil, chopped
4T dill, chopped
1/4C fresh orange juice
1t liquid aminos or tamari
4T lime juice
2T olive oil
black pepper, salt, cayenne

3T tamari
2T olive oil
1 garlic clove, minced

Mix the ingredients for the marinade and marinate the mushrooms for at least 2 and a half hours.

Drain mushrooms and combine thoroughly with other ingredients. Serve topped with fresh chopped herbs if desired.

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