Gigi Miranda's Vegan Kinilaw Ceviche

Gigi Miranda's Vegan Kinilaw Ceviche recipe from Down to Earth Organic and Natural.

Yield: 
12 servings

Updated: Mon, 05/13/2019 - 9:00pm

Ingredients: 
  • 4 cups oyster or maitake mushrooms, roughly chopped
  • 1 Tablespoon ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup white onion, chopped
  • 1 1/2 cups Japanese cucumber, diced
  • 1 cup red bell pepper, diced
  • 1 cup coconut vinegar 
  • 1/2 cup calamansi or lime juice
  • 1/2 cup of fresh grated coconut or coconut cream
  • 1/2 tablespoon or to taste, calamansi or lime zest
  • 1/8 teaspoon or to taste, jalapeño or hawaiian chili pepper (optional)
  • salt & pepper to taste
     
Instructions: 

1. Combine all ingredients.
2. Let chill at least 3 hours in refrigerator.
3. Serve with chips of choice (taro, sweet potato, corn). Enjoy!