By: Esther Vasa
Ceviche Salad is a tangy South American salad prepared with raw seafood that gets the cooked look in lime or lemon juice combined with vegetables and some cilantro. In the vegan version, I tried using avocado in order to get that meaty texture and a peach for some sweetness. It was just fantastic. Try with any vegetables you have in hand.
For the dressing
Juice of three lemons
Himalayan Salt to taste
Garlic Cloves - 2 (Crushed)
For the salad
Diced Scallions - 1 cup (chopped)
Avocado - 1 (diced)
Cucumber - 1 cup (diced)
Peach or nectarine - 1 (de-seeded and diced)
Cherry Tomatoes - 1 cup (full or halved)
Porcini or Cremini Mushrooms - 10 (Optional)
Any other vegetables of your choice
Prepare the dressing for the salad and set aside. Cut up the vegetables and fruit(s) you are using and soak in the prepared dressing. Saran wrap the salad for two to three hours before enjoying. For some extra meaty look and feel, top the salad with seeped, sliced and herbed mushrooms. In the picture, I used cremini but porcini might be wonderful for this salad.