Ceviche is an appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice “cooks” the fish, thereby firming the flesh and turning it opaque. Onions, tomatoes and green peppers are often added to the marinade. Can be spelled seviche (which is also spelled ceviche and cebiche) depending on the region. However this is a RAW VEGAN VERSION!
For the entire meal and recipes please visit: http://veg888.wordpress.com/2010/02/23/crudo-carpaccio-ceviche [3]
1 Cucumber
1/2 of a Jicama
2 mini sweet peppers
1 small jalepeno, sliced into rings
1/2 cup sliced mushrooms
3 radishes
1 handful chopped cilantro
Juice of 1 Lime
Juice of 1 Meyer Lemon
2 T Rice Vinegar
2 T Olive Oil
Preparation: Slice the cucumber and jicama into matchsticks. Slice the mushrooms and radishes very thin. Cut the mini sweet peppers and jalepenos into small rings. Chop the cilantro. Place all vegetable ingredients in bowl. Squeeze the lemon and lime into the bowl. Add the venegar and olive oil. Toss the vegetables around and allow to marinate for 20-30 minutes.
