Mushroom ceviche

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We tried this made with oyster mushrooms in Peru – a real hit and ideal for a starter or extended to make one of a group of salads

Serve either in a bowl or glass or as a topping for toasted bread. Don’t use much hot pepper — just enough to give the ceviche a little heat.

Make Ahead: The mushrooms need to be refrigerated in the marinade overnight.

Mushroom Ceviche – a delicious meatless appetizer!

The flavors in these marinated mushrooms are what you would expect to taste when enjoying ceviche, only without the seafood.

Mushroom Ceviche – a delicious meatless appetizer!
  • 2 roasted garlic cloves
  • 1lb oz  mushrooms, sliced thin
  • 1 small red onion, sliced
  • 1 red bell pepper, finely diced
  • 2/3 cup freshly squeezed lime juice
  • 1 tbsp chopped coriander leaf
  • 1/4 teaspoon honey (or agave for vegan)
  • 1 teaspoon finely chopped jalapeno
  • 1 tbsp olive oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper

In a cast iron skillet, roast 2 garlic cloves until brown on each side.  Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.


In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms. Cover and refrigerate at least a few hours, or overnight.

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