Ceviche vegetariano Recipe - Los Angeles Times

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This Ecuadorian ceviche vegetarian is an umami-laden bowlful of mushrooms, lupin beans, avocado, bits of tomato and fresh hearts of palm in a refreshing lime broth. Serve it with classic


Ecuadorian ceviche accompaniments: plantain and yuca chips and, best of all, popcorn. Aji amarillo, the vivid yellow-orange table salsa, is made from the Andean pepper of the same name.


_From the story: _Land and sea ceviches from Peru and Ecuador Read More Read Less