This ceviche from Portobello is a fresh and juicy dish with a very vivid and summery taste, slightly sour and with an aromatic and spicy touch absolutely irresistible.
Its sparkling and invigorating flavor, coupled with its fleshy texture, make it an essential for the warmer days, as it is highly refreshing and has great satiating power.
In addition to all the qualities mentioned, this recipe is very easy to prepare, it is done in a moment and it is perfect for when we have to eat tupper, either in the office, on a field trip, or on the beach, since the citrus seasoning Lemon-based not only makes it very refreshing, but it maintains the food for longer.
The ceviche is a humble dish of Inca origin consumed throughout the central and southern coast of the Pacific Ocean, and especially in Peru, where it is declared a Cultural Heritage of the Nation.
The first documented reference to this food dates back to the year 1820, where its name is written as "sebiche". Nowadays we can find it written also as "ceviche", "seviche" and, more generally, as "cabiche", a term that seems to be of Arabic origin, since according to different historians, it would come from the term " sibech ", which would translate as "acid food."
This Portobello ceviche is rich in flavonoids , fiber , proteins , omega 9 fatty acids, lecithin , carbohydrates , terpenoids , capsaicin , essential oils ( linalool ), allicin , alliin , vitamins A , C , E , K and group B ( B6 and B9 or folic acid ), sulfur , calcium , copper , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium and, to a lesser extent, zinc .
Below you can see what ingredients you need and the steps to follow to make a delicious and tasty vegan cebiche.
|Difficulty level||Preparation time||Rations|
|Easy||45 m.||For 2 people|
* More 30 minutes of cooling
- 250 gr. portobello mushroom
- 1 small red onion
- 1 avocado
- 30 ml. lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coriander (chopped)
- 1 teaspoon ground garlic
- 1 teaspoon yellow ají paste
- 1/4 teaspoon pepper (ground)
- 1/2 teaspoon salt
- Wash the mushrooms very well trying not to remove their thin skin so they do not lose their color. Drain and cut into cubes of 1,5 cm. thick, approximately. Set aside.
- Put the oil to heat in a pan and, when it is warm, put the mushrooms and sauté for 2 minutes. After this time, put them in a colander to remove the excess oil and set aside.
- Peel the onion, julienne it very thin and set aside too.
- Peel the avocado, cut it in half, remove the pit and cut it into cubes of the same size as the mushrooms. Sprinkle with a little lime juice to prevent the avocado from browning and set aside.
- In a large bowl, put the lime juice, garlic powder, coriander, pepper and yellow ají paste and stir well to mix the ingredients. Next, add the mushrooms and onion and stir again.
- Add the avocado, stir again carefully and let marinate for 30 minutes in the refrigerator, covered with a lid. After this time, serve it.
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