Spicy Mushrooms Ceviche ( Mason Jar Ceviche -2)

It's been a week since Latin American vacation and am still drooling about the food. Ceviches were anytime welcome at Tapas bars and restaurants. This simple, soulful dish originated 2000 years back in Peru. Mostly made with seafood, but grain free. The dish is gluten/grain free and can be veganised too.
Chef Pilar in Oaxaca opened my mind about mushrooms, both local and wild variety. I have used organic ones in this ceviche.

Ceviche is my preferred bento in a mason jar. Easy to pack, light on the stomach and nutrition loaded bento.
Also, no salt or sugar used in the dish. Its my perfect detox recipe.
Coconut gives the creaminess and mild sweetness to the dish, making it a perfect blend with mushrooms.

Sauce:

1/3 cup fresh coconut shavings ordessicated unsweetened coconut
5 garlic pods crushed and roasted
Juice of one small lemon

Veggies :

1/3 cup organic mushrooms washed
1/2 medium sized onion sliced
1/4 cup julienned green pepper
1/4 cup avocado cubes
1/8 cup organic mango cubes
1 jalapeño chopped
Yellow grape tomatoes 5-6 halved

Cilantro for garnish
1/2 tbsp coconut oil

For the sauce, grind the coconut with lemon juice and garlic and  little water and extract the milk using a filter. It yields a little more than 1/3 cup milk.
Pour the sauce in the mason jar.

Roast the mushrooms,jalapeños and green

peppers with the oil until the mushrooms brown but not mushy.

Add the onions in the sauce, then top it with the mushrooms, peppers and jalapeños.
Add the tomatoes, avocado and mango.
Garnish with cilantro.

The vegetables can be marinated for few hours. But best to roast the mushrooms.
For good ceviche bento, the marinated veggies and the sauce could be packed in separate jars.  Mixed together at the time of eating.

Ciao till my next ceviche!!