by Anda Mtshemla
On my very first evening eating a raw vegan diet, I tried to think of well-known recipes that are enjoyed raw anyway and popular South-American dish, ceviche, was amongst the first things that came to mind. Typically made with fish, onions, and tomatoes, ceviche is marinated in fresh lemon and lime juice which changes the proteins in the fish and essentially “cooking” it.
I’ve used the same technique, replacing the fish with mushrooms, making it vegan-friendly. On any other occasion, I may have eaten the ceviche with a tortilla but for 24Karrots’ Raw Vegan Month, I swapped those out for some crunchy cos lettuce and added a few toppings for extra flavour. The result was fresh, flavourful and delicious!
PREP TIME: 25mins COOK TIME: 0mins MAKES: 1 serving
You will need:
Juice of ½ lime
Juice of ½ lemon
½ teaspoon Himalayan rock salt
1 red onion, sliced
1 cup mushrooms, sliced
freshly chopped coriander
Place the mushrooms and onions in a glass or ceramic bowl
Pour the lemon and lime juice over the mushroom and onion mixture and add salt
Allow to sit for 20 minutes
Once ready, scoop the mixture into the cos lettuce and add toppings if desired