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Honestly, I am culinary content from my vegan diet. I have a variety of patties, latkes, omelettes, muffins and cakes, snacks, chocolate and ice creams.
One complain though, I could not satisfy my cravings for fish. So when I stumbled upon the phrase lychee ceviche somewhere online, I had to bring it to action!
I admit, I probably wouldn’t practice on this with an extremely expensive store bought lychee, but I was lucky enough as my dad took us and all the granddaughters to his friends lychee plant, and we could pick as much as we wanted straight from the trees so we had almost endless amount of lychee at home (yes, I was jealous at me that week also 🙂 ).
So then I found out that surprisingly, lychee’s texture reminds ceviche texture, and if you use the right seasoning, you’ll get a plant based, delicious ceviche!
In this case I used mushrooms along with the lychee for the ceviche, but if you don’t like mushrooms, hearts of plum can also work here, as well as avocado cubes. I don’t eat spicy food so I didn’t add but if you do, add some jalapeno or fresno pepper, thinly sliced.
- 8 lychee
- 2 medium portobello mushrooms
- ½ red onion
- a few fresh cilantro leaves, roughly chopped
- 3 table spoons fresh lemon juice
- 2 table spoons olive oil
- ⅛ tea spoon salt
- Peel the lychees and dice them. Dice the mushrooms and the onion.
- Season with lemon juice, olive oil, salt and cilantro and place in the fridge for at least 30 minutes.
P.S.
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Moran
2 תגובות
Wow, never would’ve thought of that! – Aren’t lychees just the best! I’ll have to keep this recipe in mind for the future!
That is pretty cool. But when I seen this recipe with lychee, I directly thought, that it also could be done with rambutan. This fruit (closely related to lychee, but slightly less juicy, less sweet and less aromatic), would mimic fish even better, as it isn’t that sweet…