Mushroom Ceviche

  • Preparation: 30 min
  • Cooking: 2 hrs
  • Portions: 8


    225g maitake mushrooms, cut into bite-sized pieces
    225g oyster mushrooms
    115g your favorite wild mushroom specie (matsutake, girolle, …)
    Juice of 3 limes
    2 tbsp extra virgin olive oil
    ½ tsp salt, plus more as needed
    ½ red onion, diced
    1 small cucumber, peeled, seeded, and diced
    2 ripe tomatoes, seeded and diced
    1 clove garlic, minced
    1 to 2 serrano or aji chiles, seeded and minced
    Juice of 1 orange
    ½ tsp grated orange zest
    2 tsp fresh oregano
    2 tbsp minced cilantro
    Freshly ground black pepper
    6 lime wedges, for garnish
    32 toasted tortilla strips for garnish


To make the ceviche, place the mushrooms, two-third of the lime juice, the olive oil, and the salt in a mixing bowl; toss well and cover; marinate for 2hrs.

Place the onion, cucumber, tomatoes, avocado, garlic, chiles, orange juice, orange zest, oregano, cilantro, and remaining lime juice in a mixing bowl; add salt and pepper to taste; add the marinated mushrooms to the salsa mixture and combine.

To serve, divide the ceviche mixture among 8 martini glasses, and garnish with a wedge of lime and 4 toasted tortilla strips.

Source: The Artful Vegan

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