Gigi Miranda's Vegan Kinilaw Ceviche
Gigi Miranda's Vegan Kinilaw Ceviche recipe from Down to Earth Organic and Natural.
Yield
12 servings
Ingredients
- 4 cups oyster or maitake mushrooms, roughly chopped
- 1 Tablespoon ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup white onion, chopped
- 1 1/2 cups Japanese cucumber, diced
- 1 cup red bell pepper, diced
- 1 cup coconut vinegar
- 1/2 cup calamansi or lime juice
- 1/2 cup of fresh grated coconut or coconut cream
- 1/2 tablespoon or to taste, calamansi or lime zest
- 1/8 teaspoon or to taste, jalapeño or hawaiian chili pepper (optional)
- salt & pepper to taste
Instructions
1. Combine all ingredients.
2. Let chill at least 3 hours in refrigerator.
3. Serve with chips of choice (taro, sweet potato, corn). Enjoy!