CookUnity
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A fresh, cruncy slaw forms the base of this creative take on ceviche, a dish traditionally composed of marinated fish or seafood. Jicama, mango and chayote squash lend the perfect balance for the marinated mushrooms, all dressed in a savory ponzu sauce.

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Nutritional facts

Protein

12g

Carbs

29g

Calories

260

Fat

12g

Ingredients

AlcoholBlended OilCanola OilChayoteCilantroCucumbersFish FlakesGarlicGingerJicamaKelpLime JuiceMangoMushroomsOrange JuiceOrange ZestSaltSea SaltSesame OilSoybean OilSoybeansSunflower OilTamariWater

Reviews

2.5

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Based on 21 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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Mark Wojtkiewicz · 11/02/21

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About Maribel Rivero

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Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.

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