Peruvian & World Recipes

Mushroom Ceviche

Mushroom Ceviche
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Mushroom Ceviche

Course: First course, All RecipesCuisine: Peruvian
Yield

8

servings

Fresh and zesty mushroom ceviche! Tender white mushrooms marinate in lime juice, with bold hits of ají limo, garlic, and ginger. Tossed with red onion and cilantro, it’s a vibrant, plant-based twist on a classic. Perfectly spiced, fresh, and irresistible!

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Ingredients

  • 4 Lb. fresh white mushrooms.

  • 4 garlic cloves. Minced or paste

  • 1 medium size red onion

  • 2 Tbsp chopped cilantro

  • 2 tsp ginger. Minced

  • 3 ají limo* peppers. Minced.

  • 1 cup freshly squeezed lime juice.

  • Salt

  • Pepper

Directions

  • Thoroughly clean and thinly slice the mushrooms.
  • Place the mushrooms in a colander and briefly run hot water over it. Set aside to cool down.
  • Julienne or thinly slice the red onion. Place the onion in a bowl with cold water and salt for ten minutes. Rinse carefully, drain and set aside.
  • In a cold bowl, where you are going to mix the ceviche, add garlic, cilantro, ginger, limo pepper, salt, pepper, and lime juice. Combine and taste.
  • Mix in the mushrooms and onion.
  • Serve the mushroom ceviche over lettuce leaves in a shallow bowl.
  • Notes
  • *They need to be deseeded and deveined and then finely chopped
  • Optional: Garnish the mushroom ceviche with a slice of cooked sweet potato, Peruvian popcorn, Peruvian corn.

Notes

  • Optional: Garnish the mushroom ceviche with a slice of cooked sweet potato, Peruvian popcorn, Peruvian corn.

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