Ceviche nikkei


  • 400 gr of mushrooms
  • 20 gr of dehydrated sea spaghetti seaweed (other types can also be used of seaweed like wakame or nori)
  • 2 purple onions
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 chilli fresh
  • 1 cup finely chopped cilantro
  • 2 cm grated ginger
  • Freshly ground black pepper
  • 1 teaspoon panela
  • Salt


In a bowl, hydrate the sea spaghetti seaweed with warm water. Let them soak for about 20 minutes. After this time, drain and chop.

Chop the purple onions julienne along with the red and green pepper. Take a glass bowl and add them.

Add the sliced mushrooms together with the tomatoes in very small pieces and the grated ginger.

Chop the fresh coriander and the chilli pepper, pour into the bowl with the tomatoes, seaweed, onions, mushrooms, ginger and peppers.

Add a little salt, the teaspoon of panela and the juice of the 5 limes.

< p>Stir everything well, cover with plastic wrap and leave to macerate in the fridge for an hour and a half.

When serving, add a few avocado wedges and to accompany and counteract the acid flavor of the limes we prepare a sweet potato puree. To do this, we simply cook the sweet potato in a little water and salt with a dash of extra virgin olive oil.

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