Chef Almir Da Fonseca shows us a creative take on ceviche, typically made with raw seafood gently cooked in lime juice. He prepares a vegetarian version of this classic dish, with meaty oyster mushrooms, tart grapefruit supremes, and creamy avocado flavored with fresh herbs and a canola oil citrus vinaigrette. 

Go to recipe page: http://ciaprochef.com/canola/recipe10/

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