Vegan Recipe - Mexican Ceviche
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Servings : 5
Thanks to Silvia Jacobs for sharing her raw recipe for Mexican Ceviche! Note: if you get raw crackers or make them in your food dehydrator, the entire recipe will be raw!
1 cup tomato juice
1/2 cup tomatoes (no seeds)
1 serrano or jalapeño pepper finely chopped (optional )
1/4 onion finely chopped
Juice of 1/2 lemon
1/4 cup chopped cilantro
1/4 cup cucumber chopped (no seeds)
1/2 chopped avocado
1 cup chopped mushrooms raw or cooked
Salt to taste or 1Tablespoon liquid aminos
Mix all ingredients and chill. Serve over corn tostadas or with corn chips. It is better if prepared the day before.
Note: To avoid the chips/ tostadas getting soggy, spoon the ceviche over the tostadas or corn chips right before serving.