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