Vegetable Ceviche

Name: Vegetable Ceviche
Ingredients: Two 8-ounce portobello mushroom caps, gills removed, cut into 1/2-inch pieces; 8 ounces rainbow carrots, cut into 1/2-inch dice; 8 ounces fresh corn kernels; 1/4 cup extra-virgin olive oil; 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 3 ounces thin asparagus tips (from 1 small bunch); 1/2 green bell pepper, stemmed, seeded and cut into 1/2-inch pieces; 1/2 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces; Juice from 1/2 lemon; Thinly sliced red onion, yellow plantain chips, fresh cilantro leaves and blue corn tortilla chips, for serving; Tiger Milk Sauce, recipe follows; 3/4 cup lime juice; 1/4 cup well-shaken coconut milk; 2 tablespoons aji amarillo; 2 tablespoons extra-virgin olive oil; 1 clove garlic, roughly chopped; One 1-inch piece fresh ginger, roughly chopped; Kosher salt