Ceviche de la Pampa Azul

Ingredients:

2 cups of mushrooms (such as button mushrooms or portobello), thinly sliced

1 cup of hearts of palm or tiger nuts, thinly sliced

1 cup of sweet corn (canned, well-drained)

1 large red onion, thinly sliced

1 large tomato, diced

1 bunch of fresh cilantro, chopped

1-2 yellow chili peppers or rocoto peppers, thinly sliced

1 cup of lime juice (approximately 10-12 limes)

1 garlic clove, minced

Salt to taste

Black pepper to taste

1 boiled sweet potato, sliced (optional)

1 boiled corn on the cob, sliced (optional)

Lettuce leaves for serving (optional)

Instructions:

1 /Prepare the mushrooms and hearts of palm: Place the mushroom slices and hearts of palm or tiger nuts in a large bowl. Add a pinch of salt and some lime juice, letting them marinate for about 10-15 minutes to soften and develop a fish-like texture.

2 /Marinate: Add the red onion, tomato, sweet corn, cilantro, chili peppers, minced garlic, remaining lime juice, salt, and black pepper to the bowl. Mix well until all ingredients are thoroughly combined.

3/Rest: Allow the ceviche to rest in the refrigerator for at least 30 minutes to let the flavors meld together.

4/Serve: Serve the "Ceviche de la Pampa Azul" fresh, accompanied by boiled sweet potato, boiled corn on the cob, and lettuce leaves if desired.

Enjoy your "Ceviche de la Pampa Azul," a delicious and refreshing vegan take on the traditional Peruvian ceviche!