Hello friends of the Hive realm.
We have finally received some on going good sunny weather. However if working, the treadmill at the restaurant doesn't stop.
Now that I have a day off I would like to share my plant based version of what is to me a nostalgic dish.
This mushroom ceviche is one that is inspired by the only type that I have had a few times. It was a mixed seafood ceviche, introduced to me by some friends in Acapulco Mexico. This was almost 30 years ago, and I loved it.
I may be telling you about something quite familiar, as many of you come from places that would have your own version of it, but here goes.
Ceviche is basically seafood that has been cooked in lime juice or citrus. This is supposed to be originated from Peru. It is consumed throughout many Latin American countries, and other places, changing the recipe from region to region and household to household.
When I was first in Acapulco, our friend's mother would make this, outdoors. Sometimes on the side of the building where the friend's shop was, and sometimes on the beach in a parked rowboat. Yes in a rowboat. That was a fun time. This goes back more the twenty five years ago.
For this plant based version I am substituting seafood for mushrooms. In the ceviche that I have had in the past, there were a few different items. There was a white fish, scallops, shrimp and squid, from what I recall.
King oyster, pearl oyster, portobello, and large white buttons.
The fresh items include a lot of lime. The seafood in the dish that I had in Mexico, was not cooked with heat. The lime would cook it, in a way. The Acapulco ceviche also had orange juice or orange soda. I added juice.
Mushroom ceviche
300g button mushrooms
200g portobello
170g king oyster
200g pearl oyster
1 1/2 c lime juice or to your liking
1 1/2 c orange juice
100g onion
50g jalapeno pepper
100g tomatoes
2 tablespoons vegan Worcestershire sauce
1/2 cup ketchup
1 cup cilantro
I know ketchup in this recipe may be questionable. Some recipes will use tomato paste and sweetener. I chose ketchup, because my friend's mother used ketchup. It's nostalgic. I can see her now squeezing ketchup from little packages into the big bowl. Why not a bottle I wonder.
Some recipes call for Worcestershire sauce. I don't think that the mother used it. I whipped up a vegan version and added it anyway. Sometimes less is more, but in this case, more is more.
The original Worcestershire sauce has anchovies in it.
Vegan Worcestershire sauce
60ml apple cider vinegar
30ml water
1 tablespoon cane sugar
1 tablespoon molasses
1 tablespoon maple syrup
1 tablespoons tamarind paste
1/4 cup soy sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cinnamon
1 tablespoon pepper
I chopped the button and portobellos with a knife keeping in mind that they would shrink.
For the two oyster mushrooms I shredded by hand to get a variety of shapes.
The texture of the different mushroom mimic the different textures of the seafood.
I wasn't sure if the citrus would react to the mushrooms in the way that it does with the raw seafood .
To be sure, I blanched the mushrooms one type at a time, for around a minute or so, depending on the type. I didn't want them overcooked in case the lime would actually do the job like with the seafood.
After blanching all the mushrooms, they were strained in a colander and cooled a bit.
While the mushrooms were being strained, I started to juice the citrus. The amount I chose was not planned.
Some limes have more juice then others. It was six limes that were needed to do the job.
I would guess that the majority of ceviche made in the world, would not contain orange juice or soda, I'm guessing.
I think the orange is one of the things that makes this style unique, but what do I know.
All of the ingredients were mixed together and had an adjustment with salt and pepper.
This smelled so good. It reminded me of a warm breeze on the Acapulco bay, while observing one of the most magical sunsets.
Acapulco has unfortunately, recently, been devastated by a deadly hurricane.
Although I wanted to dig into this right away, I did the right thing and let it marinate for several hours.
I used to work in a restaurant that had shrimp cocktail served in martini glasses with lettuce on the bottom so that's how I served the mushroom ceviche. I don't drink martinis I just have the glasses.
One thing about the Acapulco ceviche, that oddly fills me with cheer, was that it was accompanied with salty crackers, instead of tortillas. At least that's what Mexican mom always did. The crackers were in little plastic packages of two or three, I don't remember. It was such a treat for me. I'd never had anything like this before.
I managed to find similar crackers that had the word vegan on the box. That was a nice surprise.
Although the Mexican mother never garnished with olives or avocados, I chose to do it. It was already altered to be plant based, so why not.
When I chose to make a plant based version of this using mushrooms, I was uncertain if it would work.
In the end I realized that mushrooms are such a good replacement for seafood in this dish, that it would please most seafood lovers.
I know a few people with seafood allergies that could enjoy this plant based version, unless they were one of those classic mushroom haters. You know them right?
Thanks for dropping by and have a nice day
design by: @KidSistersPhotos taken with a Nikon D7500
I know whatever you cook or make that is unique. And this dish you made is the best one in the mushroom world. I love your ideas and global varieties of cooking food. A very good recipe friend. Have a nice weekend to both of you. :)
Dear friend you are too kind. It is not so original. I just used mushrooms in place of seafood for something already popular in this area. I am thankful for your praise and support.❤️
The Ceviche, basically seafood, must be exquisite, I have eaten it with fish and lemon, in Venezuela, it is very true that it is originally from Peru. I like it very much, we prepare it at home. I would like to thank you for your visits to my publications and wish you excellent health. Greetings from Venezuela.
Hello my friend. Thank you for your visit. Lemon is a wonderful thing to put on food.
I send you best wishes.
My dear friend, from Venezuela I send you many hugs, remembering you every day. I wish you many successes and excellent health. It is very true, lemon is a very important fruit, in food and drinks. It is very nice that we always visit each other in our publications. Fraternal hugs.
Have you visited my recent publications on health drinks? Thank you, you are much appreciated.
Oh wow, this looks wonderful and I would never have thought to do this with mushrooms.
Last night, I had some pasta and white sauce with mushrooms, but now I wish I had this!
This will for sure be on my list of "to cook" recipes! Thank you so much for sharing this.
I can already think of the extremely flavorful dish this can make with shimeji mushrooms; I once had a ramen bowl with pickled shimeji mushrooms. I think it will be similar.
Thanks again!
Okay now I am craving pasta with mushrooms and white sauce.
I think you would like this. You seem to have a good palette.
Thank you so much!
Thank you so much! I am going to the shops today (after a week haha) and will be on the lookout for some nice mushrooms and citrus fruits (they are in season now). I also have some lemons on my tree at home as well. Might as well use it! Thanks again! I hope that you will make yourself some pasta with mushroom and white sauce soon, it really is wonderful!
Oh wow crazy. I am about to make a maitake mushroom cream sauce and pasta right now!!!! How strange is that. You know what they say? Two great minds think alike haha.😂
Enjoy your dish and I will mine. Bon appetite my friend!
Great minds think alike, indeed! Thanks and you as well! Happy cooking.
Splendid!
The martini glasses look so elegant, my beautiful friend, I want my ceviche to be served only that way from now on. But I don't have the glasses 😣
Your experiment turned out to be a total success. I love it when that happens.
I was just thinking about that! Two of my brothers are now allergic to seafood, but they used to love ceviche and seafood cocktails before they became allergic.
I have made ceviche a few times in my life and there's nothing to be proud of 😂 But a chef friend of mine makes exceptional ceviche--like yours, and he also adds avocado--; he uses passion fruit juice (and lemon juice), young coconut and kikos. He also uses honey, but I guess it can be substituted with agave, maybe? The thing is, he uses all three of these tricks, and I wanted to share them with you just in case you feel like experimenting with your ceviche recipe someday. I love the idea of using mushrooms, by the way. I want to prepare your vegan ceviche for my family so everyone can eat it. Just great! Thank you!
Wishing you a nice week ahead. Hope you find a little time to enjoy the weather 💓
Wow I really love the exotic idea of young coconut and passion fruit. Yes!!! I will try that if I can get my hands on some passion fruit that doesn't cost too much. Thanks for that tip. I love it.
The weather is perfect but I'm too lazy to leave the apartment.☹️
Wishing you the best my friend.❤️
Hello lady @carolynstahl
I hope you are enjoying your day off and what a beautiful day it is.
Your recipes are always very good
Aww thank you so much. You are so kind my friend.
Oh girl this look so yummy
Aawww thank you so much!😊
It is lookin so delicious
Thank you!!!
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How are you dear friend @carolynstahl good afternoon
What a joy to know that it is having beautiful days there,
How great that you managed to replace seafood with mushrooms
I loved the recipe, especially the ingredients you used.
I appreciate you letting us know about this recipe.
enjoy your day off
I appreciate your kind words and support my friend. The day is perfect but I am too tired to leave haha. Tomorrow work and the next day off but it will rain. I can't seem to win.
Thank you and wish you well.
Wowww!! The food looks sooo delicious!
Thank you for your kind comment😊
This looks really good. You’re really wanting me to taste mushroom someday and I’m surely going to do that. I love your cooking style too
Keep it up!
Oh I reaaly hope you can. Thank you for your wonderful comment.
You showed me how to cook mushrooms that I have never eaten,
but would love to eat because it looks so delicious. It is a nutritious food. It contains various vitamins and nutrients.
Besides, mushrooms cure various fungal, bacterial and viral diseases.
This is a beautiful post, vegan has power, for the human body
I hope someday you could try mushrooms. I am very fond of them. Tank you kindly for your comment!
Splendid and beautiful! Your creativity when it comes to vegan foods is simply incredible.
I've never tried a cevich before, so I'd either delve into this version or the seafood one
This is really easy if you have lots of limes. The version I did is less popular. The standard recipe is seafood or mushrooms, lime, onion, tomatoes and cilantro salt and pepper. If it's seafood, marinate it overnight.
Thanks so much for your comment. Enjoy your day.
That looks delicious! 😋
!PIZZA
Thank you @borsengelaber !
$PIZZA slices delivered:
@borsengelaber(1/5) tipped @carolynstahl
Thank you @borsengelaber!
This looks so delicious Carolyn, I must share it with my son. He developed an allergy to mussels, and I'm sure he never would have thought of substituting it with mushrooms.
I'm glad you're seeing more sun over there, winter seems to be slow in coming here!
I hope you find time in between working to enjoy a sunny day outdoors <3
Oyster mushrooms are a good substitute except for missing the seafood taste.
The sun only seems to last until my day off haha. I think I am the biggest complainer of the weather. It is cloudy today so work will have the patio closed which means 50 less people. I need to get off the treadmill for a minute.😃
Enjoy your day my friend.
This is an amazing dish, I agree with you that mushrooms can really replace seafood, it tastes really good!
Yes and you use mushrooms quite a bit in many ways. Thank you my friend😊
I've never thought about using mushrooms instead of seafood for ceviche , but it sounds really cool! I love how you've mixed in your memories of Acapulco and your friend's mom's recipe😍😍😍
It isn't fishy but the texture is kind of similar. Thank you so much for reading and lovely comment!
Looking delicious
Thank you so much @khushboo108 😊
Welcome ma'am.
Your posts are very beautiful.
I like your photos 😍 and your recipe looks very tasty, with lots of flavor.
Thank you for your kind comment @kyleana 😊
Wonderful experiment my friend. What a way to prepare mushrooms. You took this recipe to another level.
It must taste flavorful and delicious because the vegetables made it so exquisite.
Always inspiring us. Sending love and hug 🤗 ❤️ beautiful 😍
Your support and kind comment are inspiring. I appreciate it so much. Thank you lovely @sunshine29.❤️
Its a pleasure beautiful 😻. Hope you are having a smooth week. Lots of love ❤️
I want to congratulate you for your incredible work and dedication – your efforts truly inspire and elevate our entire community!