Ceviche Vegano

The story

The soul of ceviche is not the fish — it is the 'leche de tigre', the tiger's milk: lime, ají limo, coriander, garlic. This marinade, sharp and alive, is said in Peru to have revitalising powers. Here it transforms mushrooms into a fully-fledged ceviche. With the classic companions: sweet potato for sweetness, choclo — the large-kernel Andean corn — for bite.