Yesterday, June 28th, Peru celebrated its National Cebiche Day. What more do we need to say? Any reason is good to make and enjoy a cebiche, but this one is even better. We’re joining the party by sharing this vegetarian cebiche with you. All preparations of this mega famous raw dish are extremely healthy, so we cannot say that this vegetarian version is even healthier, as is usually the case with veggie dishes. Some could even say that the fish version is “better”, because of all those omega 3’s fish have. However, mushrooms have great properties of their own, and if you’re not in the mood for fish and seafood, are allergic, or you’re a vegetarian, a vegan, or a raw-foodist, this is a wonderful alternative. Nobody has to miss out on cebiche in our party!
PS 1: You can make this with fresh artichoke hearts too.
PS 2: Here’s a nice article I found on Spanglish Baby a couple days ago, about how family traditions are passed through food – in this case, through Cebiche!
- 1 yam or sweet potato
- 1 lb mushrooms, cut in thin slices
- Juice of 10 limes
- 4 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 red limo chili pepper, finely sliced (optional)
- White pepper
- 1 tablespoon cilantro leaves, chopped
- ¼ red onion, finely sliced
- Cook the yam or sweet potato in boiling water until soft, but not mushy.
- Peel, cut in ½ inch slices, and reserve.
- To make the cebiche, start by cutting the onion (the thinner the better), and soaking it in very cold water (if possible, with ice), for about 10 minutes. This will help remove the sharpness of the raw onion.
- Place the mushrooms in a colander and pour boiling water over them. Drain well and transfer to a bowl.
- Drain and add the onion to the bowl with all the other ingredients, except the yam or sweet potato.
- Let marinate for 10 minutes.
- Serve with a few slices of yam or sweet potato on the side. You can also serve over a lettuce leaf, with boiled giant kernel corn on the side.