Recipe Spotlight: Vegetarian Ceviche

The Hope4Cancer nutrition team is back with another one of our patients’ favorite recipes from inside our treatment centers! Follow along with the ingredient breakdown video below to learn how to prepare our vibrant Vegetarian Ceviche, a popular dish at Hope4Cancer Playas de Tijuana Center prepared by Chef Norberto.

Adopting a healthy, nutrient-rich diet to aid your cancer prevention or treatment journey doesn’t mean you have to compromise on flavor or enjoyment. It’s a personal adventure of exploration, understanding, and occasional fine-tuning. Though it can be challenging to start, we hope this recipe helps you discover new methods of feeding your body, fueling your recovery, and ultimately transforming your diet into a flavorful, healthful regimen.

Diet plays a crucial role in Full Spectrum Nutrition, one of the 7 Key Principles of Cancer Therapy™. One of the most influential lifestyle factors that we can control at home, diet has the power to support immune system functioning, restore microbiome balance, and assist in the healing process. Through strategic nutrient and food consumption, we have the power to influence our biological composition from the outside in.
 

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Portobello Mushroom Ceviche

Ingredients:

• 2 – 3 Portobello Mushroom caps peeled & diced
• 2 TBSP of minced red onion
• ½ of lemon juiced
• 2 TBSP chamoy sauce* (recipe below)
• ½ cup of diced mango
• ½ cup of diced cucumber
• 1 small tomato diced
• ⅓ cup of cilantro minced
• 1 tsp Mexican seasoning or similar
• Salt and pepper to taste

Preparation:

1. Mix all ingredients together and adjust seasonings to taste
2. Serve on a slice of jicama or in a bowl with half a smashed avocado

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How to Make Chamoy Sauce

Ingredients:

• 1 cup dried apricots
• 1 cup dried prunes
• 1 cup dried hibiscus flower
• ¼ cup of coconut sugar
• 1 lime juiced
• ⅛ teaspoon of salt
• 2 cups water
• ⅓ cup of tajin or chili powder
• 2 medium dried chilis (optional)

Preparation:

1. Place the dried apricots, prunes, hibiscus, and chilies in water and bring to a boil and then reduce to simmer for 15-20 minutes
2. Remove the heat and cool for 10 – 15 minutes and then add coconut sugar
3. Blend the mixture in a blender and add the lime, salt, and chili powder
4. Pass through a fine mesh sieve to remove the pulp
5. Keep in an airtight container in the fridge for up to 2 months or freeze for up to 6 months

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Now that you’ve learned a new recipe that can benefit your cancer nutrition journey, we invite you to try our Vegetarian Ceviche for yourself and let us know how you like it in the comments below!

Download our Portobello Mushroom Ceviche Recipe Here!