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

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