Vegan portobello cebiche

This vegan portobello ceviche is a fresh, juicy dish with a very lively, summery flavor, slightly tangy and with an absolutely irresistible aromatic and spicy touch.

Its zingy, invigorating flavor, together with its meaty texture, makes it a must for the hottest days, as it is very refreshing and highly satiating.

On top of all these qualities, this recipe is very easy to prepare, ready in no time and perfect for when we have to eat from a lunch box, whether at the office, on an outing or at the beach, since the lime-based citrus dressing not only makes it very refreshing but also helps the food keep longer.

Ceviche is a humble dish of Inca origin that is widely eaten all along the central and southern Pacific coast, especially in Peru, where it has been declared part of the Cultural Heritage of the Nation.

The first documented reference to this dish dates back to 1820, when its name appears written as "sebiche". Today we can also find it spelled "cebiche", "seviche" and, most commonly, "ceviche", a term that seems to be of Arabic origin, since, according to several historians, it would come from the word "sibech", which would translate as "acidic food".

This vegan portobello ceviche is rich in flavonoids, fiber, protein, omega-9 fatty acids, lecithin, carbohydrates, terpenoids, capsaicin, essential oils (linalool), allicin, alliin, vitamins A, C, E, K and B-group vitamins (B6 and B9 or folic acid), sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, to a lesser extent, zinc.