Vegan mango ceviche and shitake mushrooms

First prepare the leche de tigre or macerating liquid with the zest and juice of the lime, coconut milk or water, finely chopped coriander, spicy coconut milk or water, finely chopped coriander, spices, seaweed and a little salt. and a little salt. Reserve

Chop the tomato, mango and mushrooms into not too large and not too small squares. too small. The red onion in very fine julienne strips and optionally a little green chili very small

Mix very well, add the macerate and let stand in the refrigerator for a while (even hours).

The salt is added just before serving, to prevent the vegetables from becoming overcooked. Mix well and serve with some seaweed seaweed flakes on top.