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Vegan ceviche
based on the traditional Peruvian recipe with fresh lime and coconut
This mouth-watering and fresh ceviche consists of marinated portobellos, red onion, corn, cherry tomatoes, avocado and beans, and is served with sweet potato.
-
Vegan
-
Gluten-free
Preparation time:
40 min.
Difficulty level:
Easy
Ingredients
Red pepper
Portobello mushrooms
Avocado
Red onion
Cherry tomatoes
Cooked corn
Sweet potato
Garlic
Fresh coriander
Coconut milk
Lime
Butterhead lettuce
Cooked white beans
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2510
600
21
13
95
17
22
21
0
69
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Bring plenty of water to a boil in a pot and add salt to taste. Wash and peel the sweet potato. Cut it into thick slices of 1cm and let it cook in the boiling water for 15 minutes or until tender. Drain the water and let the sweet potato cool down.
2.
Wash all the vegetables. Cut the onion into thin strips. Cut the portobello mushrooms into slices. Cut the red pepper into thin strips and the cherry tomatoes in half. Mince the garlic. Drain and wash the beans and corn. Roughly chop the coriander.
3.
Place 2 cups of warm water and 4 pinches of salt in a bowl. Add the red onion. Let it sit for 10 minutes and drain the water. This way, the onion will be softened.
4.
In another bowl, place the juice of the limes and the coconut milk. Season to taste. Add all the vegetables, the beans, the corn and coriander to taste. Let everything marinate for at least 10 minutes. If you have time, let it marinate for 25 minutes.
5.