A vegan take on the refreshing appetizer, ceviche! This ceviche uses oyster mushrooms in the place of seafood, and is very allergy-friendly.

Phew, let me tell you, it is so weird to be home again. But, definitely a relief. After a month of working my butt off in the windy, hot desert that is Coachella Valley, and not blogging at all, it is nice to be sitting comfortably at my desk and hanging out with my pups. I won’t lie, though, being forced to have a break from the internet was actually a good thing and eventually I just had to live with the fact that I would have no time to blog, etc. Before April, I was already having a hard enough time juggling my work with my personal life, and now I have to really reassess what my priorities are, but still reach my goals. Such is life!

Here are a few photos from my trip!

One of the recipes that I made before I left, is something that I’m really excited about; especially since Cinco de Mayo is right around the corner! I had ceviche a few times in my life before I went vegan, and only once after that. The vegan version that I had was weird and involved fake shrimp which always gives me the heebie-jeebies, so I decided that I would make my own recipe!

This dish is more of a side, but may just steal the spotlight with how refreshing it is and its great flavors. Plus, it is REALLY easy to make. Once of the sneaky ingredients in it are oyster mushrooms, they have a slightly fishy scent/taste which makes this a well-rounded vegan ceviche. You can bring it to a party, serve it with a meal, make it whenever! I prefer to eat it with some salted tortilla chips and a beer. 😉

Substitutions + Tips:

• Oyster mushrooms – I find these are the best for this recipe because of the flavor and texture, but if you can only find button or king oyster mushrooms those will also work in a pinch.
• Tomatoes – definitely use fresh tomatoes and not canned diced tomatoes in this recipe. Think pico de gallo!
• Red onion – yellow will also work but I prefer red in this application.
• Avocado – this actually works a little bit better if your avocado is not totally ripe. It keeps a really fresh flavor with some of the creaminess.
• Lime juice – I must insist that you use fresh lime juice here as it really brings that acidity and tang that ceviche is known for. Bottled lime juice just isn’t the same for this recipe.
• Cilantro – if you are a cilantro hater just pass this recipe on by.😂
• Jalapeño – obviously jalapeños can be tricky in terms of what their heat level may be, if you’re not into spice omit this, and if you ARE into spice, throw a Serrano pepper in there instead.
• Hot sauce – I like using Valentina’s, Cholula, or Tapatio as a little accent in this, though tabasco and other vinegar-based hot sauces wouldn’t be too bad, either.
• Dulse granules – I know this isn’t listed on the ingredients list, but if you want a fishier flavor add 1/4 teaspoon of seaweed granules with everything else before chilling it.

I can’t forget to mention that my mom loved this so much that she brought it to a get together with some of her quilting friends and they all enjoyed it, too!

Other recipes you may love!

• Beefy Jackfruit Tacos with Tomatillo Fajita Filling
• Vegan Mushroom (Champiñón) Asado Fries
• Street-Style Barbacoa Burrito [30 minute Vegan Dinners]
• Soyrizo-Stuffed Mushrooms

Aside from Vegan Ceviche, here are some other festive dishes that you can make for Cinco de Mayo! (Click on the picture for the recipe)

Have a great weekend! 😀