Mushroom Ceviche (Ceviche De Champinones)

Mushroom Ceviche

We were in Peru a while back, and enjoyed the most fantastic mushroom ceviche. My re-creation is below. In Peru, they traditionally serve ceviche with yams, corn and toasted corn nuts. We had it with corn because that’s all we had. Beware, this comes out pretty tart! That’s why we added the ketchup and mayo which I found out was common in Costa Rica.

1 /2 red onion sliced thin
~2 pounds mushrooms chopped or sliced (I used shiitake, button mushrooms and enoki)
1/2 cup lime and lemon juice
1 aji limo chili if you can get it or 1 habanero (seeds removed)
1/2 cup cilantro chopped
Ketchup (optional)
Mayo (optional)

  1. Soak the onion in ice water for 10-15 minutes then drain.
  2. Mix the mushrooms, lime/lemon juice, red onion, chilis and salt and let sit for a few minutes.
  3. Remove the chili/habanero.
  4. Mix in the cilantro.
  5. Serve with ketchup and mayo (optional).

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