Teresa Z. Vegan ceviche (Peruvian Style)

Ingredients

Two cups of mushrooms (sliced)

One cup of heart of palm (small cuts)

One red onion

One cup of celery

Cilantro

Six limes

One table spoon of ginger

Two garlic cloves

Hot pepper (optional)

Salt (optional)

One large sweet potato

One steam corn

One table spoon of crashed seaweed

Preparation

In a blender mix the seaweed with the juice of 3 limes, garlic, cilantro, celery, ginger, and hot pepper. Pour the juice over the mushrooms and heart of palm. Let it rest in the refrigerator for ½ hour

Boil the corn and the sweet potato

Cut the onions very fine

Remove the mushrooms and the heart of palm from the juice and put on a bowl. Add the rest of the lime juice. Reserve the old juice for people that like hot pepper and celery. Decorate with the slices of onion and a little bit of cilantro if you like cilantro. Serve with sweet potato wedges and corn.