The CEVICHE is a compound dish, mainly, by marinated flesh of fish or seafood, typical of many Latin American countries of the Pacific coast. There are many versions depending on the country or the region, but they all consist in seasoning and marining the product in acid from citrus, such as lemon, lime or orange. This recipe that I have prepared is a vegan version of the original recipe, so If you carry a vegetarian or vegan diet you can also enjoy this delicious dish. For its preparation, I have used fish made from ingredients of plant origin. In my recipe profile you will find the complete recipe step by step of the slices of fish -based fish with Nori algae that you can use for this recipe. However, you can replace it with mushrooms or carrot sheets, for example, to prepare a vegan ceviche. The other ingredients of this vegan ceviche are the same as the traditional recipe: onion, garlic, coriander. In addition, to enhance the flavor I have developed the so -called tiger milk to marinate vegetable fish and onion. It is a dressing made with lemon juice, coriander, nori algae instead of fish, garlic, onion and ginger that will provide an exquisite flavor and aroma to the plate. Keep reading to discover how to make Vegan Ceviche.
| 🚻 2 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make vegan ceviche: |
| 3 slices of vegetable fish 1 red onion 4 cloves of garlic 1 bunch of coriander juice of 5 lemons a little piece of fresh ginger 1 teaspoon of salt 1 nori walker leaf 1/2 red pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan ceviche:
1. Troce the slices of vegetable fish in medium dice and put them in a bowl. Cut the onion and remove the central part. Cut the rest of the onion in julienne and place it into the bowl with the vegetable fish. To prepare your own fish, consult the vegan fish recipe that you will find in my profile.
2. Place the heart of the onion in the blender along with half-sea sheet Nori, 3/4 bunch of coriander, 3 garlic cloves, peeled ginger, salt and lemon juice.
3. crush the content of the blender for several minutes and then leave the mixture to rest for 20-30 minutes.
4. past the rest time, strain the mixture and reserve the liquid. In this way we get Tigres milk to marinate the vegan ceviche.
5. Pour the tiger milk into the bowl, mix well and let stand about 20 minutes.
6. Add to the bowl with the vegetable fish and the onion a machacado garlic clove, a chopped coriander bunch, the other half of the Nori algae cut into pieces with scissors and the red pepper cut into strips.
7. Serve the vegan ceviche recipe and enjoy! An easy, fast, nutritious and healthy dish, ideal for refreshing when its hot or for a quick dinner. More vegan recipes in my blog Target = _blank re = NOFOLW class = outboundvegspiration.
