Mushroom Ceviche

Ingredients:

2 lbs White Mushrooms, chopped

5 garlic cloves, chopped

1 tsp salt tt

1/4 tsp black pepper

1 Bunch of Fresh cilantro, chopped

½ cup Celery, chopped

1 Limo pepper, seeded and chopped

8-12 limes, freshly squeezed and strained to remove pulp and seed

1 ½ red onion, thinly sliced and rinsed (save the heart)

½ Red pepper thinly sliced

1 teaspoon ginger chopped

5 Sweet potatos (boiled)

½ Lb Corn (boiled)

Directions:

Tiger Milk: Blend celery, ginger, garlic, chile , salt, pepper, red onion heart and lime juice.

Ceviche: In a large glass bowl mix mushrooms, red peppers,
onions, cilantro and Tiger milk let it sit for 5-10 minutes.
Serve the ceviche on top of lettuce leaves, with corn and sweet potatoes on the side.

 

 

 

 

 

 

Ingredients:

2 tps olive oil

1 cup onion, sliced

2 garlic cloves, chopped fine

½ teaspoon Bottle Aji Amarillo (Yellow pepper)

½ teaspoon Bottle Aji Panca (Red pepper)

Black pepper and cumin tt

1 cup tomatoes, sliced

½ red pepper thinly sliced

½ teaspoon Ginger, chopped

salt and pepper tt

1 ½ lbs Veggie Fish (Vegan)

½ lb Veggie Shrimp

½ cup beer

10 sprigs fresh Cilantro, chopped

 

Directions

1. Heat the oil in a large skillet over low heat.

2. Add the onion, garlic, ginger, Aji Amarillo, Aji Panca, cumin, black pepper and salt and stir-fry for 2 to 4 minutes.

3. Add the veggie fish,veggie shrimp, beer and tomatoes stir and cover for 5-10 min over low heat, (or untill veggie fish is tender).

4. Add the cilantro stir.

5. Serve with lemon slices, over boiled potatoes accompanied by hot white rice