Mushroom Ceviche

Mushroom Ceviche

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