EIC Hadley Tomicki spotlighted The Hummingbird’s King Mushroom Ceviche in a round-up
We have no beef with fish.
A zippy ceviche or bracing aguachile is a classic complement to any sweltering summer day in L.A.
But not all of our friends can eat seafood. Nor does a ceviche necessarily have to be made within the margins of raw fish, shrimp, or mariscos marinated or cooked in citrus.
Modern restaurants the world over frequently play with the staple, maintaining the tangy, refreshing aspects of the dish, while substituting for traditional components like seafood, sliced onions, citrus, and chile, often rearranging recipes into something that “feels” like ceviche but fits outside of rigid definitions.
In Peru, where corn, potato, and aji amarillo chiles commonly lace the national dish of ceviche, chefs have pushed the boundaries when it comes to what proteins may be involved. Continue reading at: https://lataco.com/pork-beef-vegan-ceviche
