Vegan Ceviche Recipe

CEVICHERIA

1. 1

   Prepare the Vegetables

   Finely chop the mushrooms, cauliflower, and red onion. Roast the beet until tender, then dice it. Dice the cucumber into small pieces.

2. 2

   Mix the Base

   In a large mixing bowl, combine the coconut milk, lime juice, and orange juice. Stir well until blended.

3. 3

   Combine Ingredients

   Add the finely chopped mushrooms, cauliflower, cucumber, diced beet, and chopped red onion to the coconut milk mixture. Stir gently to combine.

4. 4

   Season the Ceviche

   Add the chopped cilantro, salt, and black pepper to the mixture. Stir gently to ensure even distribution of flavors.

5. 5

   Chill and Serve

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional cilantro if desired.