| |
Ecuadorian CEVICHE
3 cans mushrooms, diced
3 large tomatoes, peeled and chopped
2 medium red onions, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 cup fresh lime juice
1 cup fresh orange juice (optional)
1/2 cup olive oil
1 Tbsp dry mustard powder
handful of chopped parsley (optional)
1-2 Tbsp chopped cilantro
dash of cayenne (optional)
¼ tsp cumin
Salt to taste
Directions:
Parboil mushrooms in boiling water until just cooked (about 3 minutes). If you choose not to parboil, the Ceviche will need to marinate in the fridge for 2-3 hours before serving.
Combine all ingredients in a very large mixing bowl and toss gently to blend everything together. Adjust cayenne (optional), salt and cumin to taste.
Ceviche can be stored in the fridge for a few hours or served immediately with something crunchy to finish it off, like popcorn, toasted corn kernels (cancha), plantain chips or corn chips.
Serves 10-12.
|
