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  • Vegan Mushroom Ceviche

    Sep 18 2017

    RECIPE: VEGAN MUSHROOM CEVICHE (courtesy of Restaurare in Tulum)

    Such a simple, delicious and flavorful way to prepare mushrooms! Courtesy of the generous and lovely staff at Restaurare Vegan Restaurant in Tulum, Mexico.

    Makes 1 generous serving


    1 roma tomato, seeded and diced

    ¼ white cucumber, peeled, seeded and diced

    ¼ red onion, diced

    1 tsp minced cilantro

    3 heaping spoonfuls of sauteed oyster mushrooms * recipe below

    1 spoon xnipec ** recipe below

    salt and pepper

    lime juice to taste

    avocado garnish

    Method:processed food tour-43

    Mix all ingredients through xnipec together.

    Add salt and pepper and lime juice to taste

    Pile in ½ coconut shell or small bowl

    Garnish with avocado in some fancy way

    Eat with chips and enjoy!!

    *Oyster mushrooms

    Cut ½ pound oyster, shiitake, portabello or other mushrooms into bite sized pieces

    Heat 1 tbsp oil over med-low heat.

    Add mushrooms and sautee in oil with salt, pepper, 2 cloves minced garlic and a little finely diced white onion (¼ onion?).

    **Xnipec (pronounces ish-ni-pec)

    1 red onion finely diced

    1 whole habanero very finely diced so you don’t see it

    juice of 2-3 limes

    salt and pepper