Lance Herbstrong Vegan Ceviche

I had the pleasure of chatting with Kamal Soliman from the band Lance Herbstrong for an interview I was conducting for the HuffPost. You can read the interview HERE.

When I asked Kamal for his favorite healthy snack he excitedly exclaimed, “Roadside Costa Rican ceviche de pescado!!”

Spending a lot of time in Costa Rica myself the  past five years, I couldn’t agree with Kamal more. My friends are worried every time I return home after traveling to Central America because they fear that I might turn into ceviche from eating it almost daily. 

Living in Vermont, finding fresh white fish to make ceviche safely is pretty much impossible. Crushed by the thought of not indulging in my favorite treat for a year, I scoured the interwebs for a solution and that’s when I found out that you can substitute the fish for mushrooms. Whaaaaaaat? Could it be true? Well folks, it’s true and it’s amazing!

Make your own Vegan Ceviche. Here’s how (This recipe was found on LandsandFlavors.com):

Ingredients: 

  • 10 oz (around 280g) total of a mix of both oyster mushrooms and baby king oyster mushrooms
  • 6 Tablespoons lime juice
  • ½ cup chilled vegetable broth
  • 1 Tablespoon olive oil
  • 2 Tablespoons finely minced red onion
  • 1 jalapeño chile, seeded and finely diced
  • ⅔ cup finely diced tomatoes
  • ½ cup finely diced cucumber
  • ½ cup diced avocado
  • 1 teaspoon sea salt
  • black pepper, to taste
  • ½ cup chopped cilantro

Instructions:

  1. Using your hands, tear the oyster mushrooms to resemble little flakes of fish and slice the baby king oysters so that they resemble slices of scallops. Steam them or sauté them with a tiny splash of water for a few minutes. Let them cool then transfer to a large mixing bowl. Add the lime juice, vegetable broth, and olive oil.
  2. After chopping the onion very finely, rinse the diced pieces in cold water to remove some of its overly pungent aroma. Then add them to the mushrooms.
  3. Add the jalapeño, tomatoes, cucumber, avocado, salt, and black pepper. Mix and let it sit for 5-10 minutes so that all the veggies can exude their juices.
  4. Mix in the cilantro, taste for seasoning, and serve with tostadas, tortilla chips, or fried plantains.

Notes:

-Both types of mushrooms can be found in Asian markets. They are tricky to replace because of their texture and flavor but other mushrooms can be used. If you can’t have mushrooms, try replacing with some sliced hearts of palm.

-Use this recipe as a guide. If you like onion, add more! I love avocado so I always add in extra. Some other nice additions would be a splash of tomato juice/sauce, crushed nori or dulse seaweed, or a bit of fresh orange juice.

-While creating this dish and then eating it, I highly recommend you listen to three of Lance Herbstrong’s albums by downloading them for FREE right HERE.

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