For my dear vegan readers, you HAVE to try this Mushroom ceviche.
My grandparents had a house in Puerto Piritu, a Venezuelan city located in the north-central coast of the country. We used to go there whenever all of the gang had at least a week vacation. We had soon much fun. We would wake up really early, hop onto my grandparents’ car and off to the beach. As always, Tata was prepared to feed all those little kids who everything they wanted to do was play, so she had to find creative ways to feed us nutritious food in a spoonful. This way we, the kids, wouldn’t loose a minute of our play time and have some food during the day.
Follow these simple steps and wait until the next day to eat it.
Slice the mushrooms and onions very thinly.
Mix the white wine, cilantro, salt, garlic, olive oil, balsamic vinegar and lemon.
Add everything to a mason jar and into the fridge for 24 hours. You won’t believe how good it tastes!