Vegan Portobello cebiche

This Portobello ceviche 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 these qualities, this recipe is very easy to prepare, takes just a moment and is perfect for a packed lunch at the office, on a hike or at the beach, since its lime-based citrus dressing not only makes it very refreshing but also helps the food keep 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 .