Peruvian ceviche gets a plant-based twist in this delicious vegetable ceviche. Portobello mushrooms and sweet potatoes are roasted until golden and caramelized, then they’re piled high on creamy hominy, crunchy asparagus and inka (or corn nuts), with fresh cilantro and a bright leche de tigre (tiger’s milk sauce) — a limey vinaigrette with a kick of aji amarillo. Serve with blue corn tortilla chips for dipping.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- One 8-ounce portobello mushroom cap, gills discarded, cut into 1/2-inch pieces
- One 8-ounce sweet potato, peeled and cut into 1/2-inch pieces
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 3 ounces thin asparagus tips (from 1 small bunch)
- One 15-ounce can hominy, drained and rinsed
- 1/4 red onion, thinly sliced, plus more for serving
- 1/2 lemon
- Leche de Tigre, recipe follows
- Inka or corn nuts, for serving
- Fresh cilantro leaves, for serving
- Blue corn tortilla chips, for serving
- 3/4 cup lime juice
- 1/4 cup coconut milk
- 2 tablespoons jarred aji amarillo paste
- 2 tablespoons roughly chopped fresh cilantro
- 2 tablespoons olive oil
- 1 clove garlic, roughly chopped
- One 1-inch piece fresh ginger, roughly chopped
- Kosher salt
Instructions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the mushrooms, sweet potato, olive oil, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl until well combined. Transfer to a rimmed baking sheet and spread in an even layer. Roast until tender and browned in spots, 15 to 20 minutes.
- Transfer the roasted veggies to a bowl with the asparagus, hominy and red onion. Squeeze the juice from the lemon half over the top, then drizzle with some of the Leche de Tigre and give it a good toss.
- To serve, spoon the veggies into a shallow bowl, then top with more of the Leche de Tigre, inka or corn nuts, some more red onion and cilantro. Serve with blue corn tortilla chips on the side.
- Add the lime juice, coconut milk, aji amarillo paste, cilantro, olive oil, garlic, ginger and 1/2 teaspoon salt to a blender and blend on high until smooth and combined, about 2 minutes. Taste and adjust the seasoning. Serve immediately or cover and refrigerate for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 531 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 892 mg |
Reviews
This recipe looked delicious and it tasted even better. So fresh and full of flavor. I’m excited to make it again when I entertain.
Just started a no Bread diet and this one really caught my eye and I decided to make it one night and I love it!!! Thanks for sharing your heritage food recipes with us! I love your stories about your family recipes too!