2026-05-06
Oyster mushroom ceviche
// ingredients
- –400g fresh oyster mushrooms
- –Juice of 3 limes
- –0.5 red onion, thinly sliced
- –1 tomato, small dice
- –1 handful cilantro, chopped
- –1 fresh chili pepper (optional)
- –Salt and pepper to taste
- –Olive oil
Oyster mushrooms have a meaty texture that absorbs acidity really well, making them ideal for a fish-free ceviche.
Preparation
Clean the mushrooms with a damp cloth and tear or cut them into thick strips. Don't rinse them under running water — they absorb too much moisture.
In a very hot pan with a little oil, sauté the mushrooms over high heat for 3-4 minutes. You want them lightly golden but still firm. Remove and let cool completely.
Toss the cooled mushrooms with the onion, tomato, chili, and cilantro. Add the lime juice, salt, and pepper. Mix well.
Rest in the fridge for 10 minutes before serving. The onion and mushrooms marinate slightly and the flavor improves quite a bit.
Notes
Serve with crackers, fried plantain chips, or on its own. Shiitake or portobello mushrooms also work well in this recipe.