Mushroom Cebiche on Peruvian style

Ingredients:

1 pound white mushroom, chopped

Mushroom Cebiche

3 garlic cloves, chopped

1 teaspoon salt to taste

1/4 teaspoon black pepper

1 bunch fresh cilantro, chopped

½ cup celery, chopped

1 limo pepper, seeded and chopped

8-12 limes, freshly squeezed and strained to remove pulp and seed

1 ½ red onion, thinly sliced and rinsed (save the heart)

½ red bell pepper thinly sliced

1/4 teaspoon ginger chopped

5 sweet potatoes, boiled

½ pound corn, boiled

Instructions:

Tiger Milk: blend celery, ginger, garlic, chile , salt, pepper, red onion heart and lime juice.

Ceviche: In a large glass bowl mix mushrooms, red peppers, onions, cilantro and Tiger milk let it sit for 5-10 minutes.

Serve the ceviche on top of lettuce leaves, with corn and sweet potatoes on the side.

Serving size: 6

Prep time: 10 minutes