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Mushroom and green coconut ceviche
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Sliced Salmon Mushrooms1 cup
- Laminated green coconut pulp1/2 cup
- Diced Japanese Cucumber1/4 cup
- Chopped seedless tomatoes1/2 cup
- Sliced red onion1 cup
- Seedless Chili Pepper2 unit(s)
- Sago1/4 cup
- Coriander2 unit(s)
- grated ginger1 tablespoon
- Olive oil1/4 cup
- Coconut milk1/4 cup
- Lemon juice1/2 cup
- Cane molasses1 tablespoon
- Salt to taste
- Oil to taste
- In a pan, heat a little oil and add the sago. Wait a few minutes for those to start popping and popcorn. Reserve.
- Blend the cilantro, olive oil, coconut milk, ginger, lemon, molasses and salt in a blender. Reserve.
- In a bowl, mix the rest of the chopped ingredients, add the blender mixture and let it marinate for 5 minutes.
- Serve with sago popcorn on top.
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