Vegetarian Ceviche

I love ceviche. Even as a child, when fish usually grossed me out, ceviche was always the exception. My mom would make it once in a while and hers was my favorite. Now in Puebla, I get cravings for ceviche every once in a while, but I just cannot find my moms original flavor. I've since learned that in the south of Mexico, mariscos (seafood) are prepared differently than in the north of Mexico (where both sides of my family hails from). For example a seafood cocktail in the south is a lot sweeter and has a lot of ketchup. Where a cocktail in the north has more lemon and cucumber. Honestly, I prefer the way seafood is prepared in the north.
The inspiration for this recipe struck the other day, when my husband and I went to have a midday snack at a local taquería. As I wasn't in the mood for meat, I ordered mushroom tacos (not really on the menu and the guy looked at me kind of funny, and he said "ah, quesadilla with no cheese"). Anyhow, my tacos arrived and I spooned some fresh tomato salsa plus a squirt of lemon over my tacos and thought, hmm this tastes a lot like ceviche!

So if we look at ceviche recipes, thay are all pretty similar. They call for fish or shrimp (or other shell fish), lime, onion, and cilantro. Then come the variations, some add tomatoes, some don't. Some add cucumbers. (My mom never makes it with tomato. Once, when I suggested she add it, she looked at me like I was crazy, haha). This recipe is actually quite simple. The only special thing I add is chia seeds because they add omega-3.

You can get creative with this recipe. Don't like mushrooms? Try adding extra firm tofu. Or cracked wheat (similar to tabule). Or whatever floats your boat. 

Ingredients
Serves 2 or 3. Double for more.

• 1/2 cucumber, peeled and diced
• 1/4 onion, diced
• 4 or 5 white mushrooms, halved and sliced.
• 4 cherry tomatoes, diced
• 2 TB cilantro, chopped
• juice of 2 limes (use lemon if you don't have limes)
• 2 tsp chia seeds
• 2 pinches sugar (to cut down on lime acidity)
• 2 tsp extra virgin olive oil (or other vegetable oil)
• salt to taste
• pepper to taste
• pinch of garlic powder

> Combine everything and refrigerate for an hour.

Serving suggestions

• corn tostadas (traditional) or crackers or in a pinch, well toasted brea
• hot sauce (Cholula, Tapatío, Valentina, Tabasco, etc.)
• avocado, cubed or mashed
• mayonnaise (optional, I like the creaminess and flavor it adds)

Assembly suggestions
Spread a thin layer of mayonnaise onto a tostada. Spoon ceviche onto tostada. Place some avocado on top and a few squirts of hot sauce. Enjoy.

If omitting the mayo, spread some avocado on the tostada first, then add the ceviche.