Delicious, quick and easy to make vegan ceviche with portobellos.
2 medium-large portobello mushrooms, cubed
1 small to medium red onion, diced
2 stem tomatoes, diced
1 avocado, cubed
1 clove garlic, finely minced
juice of 3 limes
1 c. chopped cilantro
salt to taste
I generally like to make this one in a mason jar, let it sit, and then rotate it so it’s had a few hours to marinate and acquire a ceviche-like texture, but you can make it in a bowl and eat it right away if you want.
Cilantro absorbs mercury, so if you’re non-vegan and eat a lot of fish, this is a great dish for you! Lime juice not only tastes delicious – it also acts as a preservative and will prevent your avocado from turning brown, so this dish can last for a few days in the fridge. If you have problems with your teeth, be sure to brush after because the citric acid can make them feel very sensitive.