A fresh, cruncy slaw forms the base of this creative take on ceviche, a dish traditionally composed of marinated fish or seafood. Jicama, mango and chayote squash lend the perfect balance for the marinated mushrooms, all dressed in a savory ponzu sauce.
Nutritional facts
Protein
12g
Carbs
29g
Calories
260
Fat
12g
Ingredients
AlcoholBlended OilCanola OilChayoteCilantroCucumbersFish FlakesGarlicGingerJicamaKelpLime JuiceMangoMushroomsOrange JuiceOrange ZestSaltSea SaltSesame OilSoybean OilSoybeansSunflower OilTamariWater
Reviews
2.5
Based on 21 reviews
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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